2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, crushed
1 pound fast cooked chicken
1 (16 ounce) package frozen mixed vegetables, thawed
3 eggs, beaten
1 1/2 cups sliced pepper, diced into 1/4 inch rounds
1 1/2 cups water
1/2 teaspoon ground black pepper
1 teaspoon salt
2 green onions, sliced into 1/4 inch rounds
Preheat oven to 300 degrees F (150 degrees C). Lightly grease 2 medium baking sheets.
In a pot or saucepan, heat oil and saute pepper flakes in olive oil 5 minutes. Add the garlic and cook 2 minutes. Mix the chicken with mixed veggies and eggs. Sprinkle mixture with pepper, salt and pepper. Bring chicken to a boil in oil.
Add mixed vegetables to skillet. Stir both sides over medium high heat: in a tablespoon, mix mixed vegetables into the skillet mixture and cover. Don't brown the vegetables on all sides.
Pour in water and cook 3 minutes whoa, now add the pepper. Remove skillet from heat and