Stir Fried Chicken from Food Storage

Serving Size  : 2     Preparation Time :0:15

Categories    : Chicken

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1                cup  Freeze-dried Asian Chicken

  2        tablespoons  Dehydrated diced carrots

  2        tablespoons  Dehydrated diced celery

     1/2           cup  Freeze-dried mixed vegetables

  1         tablespoon  dehydrated onion flakes

  2        tablespoons  oil

  1         tablespoon  soy sauce

 

Place all the dried foods in a bowl that will hold double that capacity. Add just enough boiling water to cover the mixture, rehydrate for 15 minutes.

 

Heat oil in a skillet or wok.  Pour the entire contents of the bowl into the skillet.  Be careful of hot oil splatters.  Add soy sauce.

 

Stir constantly until the mixture is heated through and the thickness you want the sauce to be.

 

Description:

  "A fast fix meal using all dehyrdated foods, but could be made with all fresh foods."

Start to Finish Time:

  "0:30"

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Per Serving (excluding unknown items): 134 Calories; 14g Fat (89.7% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 515mg Sodium.  Exchanges: 0 Grain(Starch); 0 Vegetable; 2 1/2 Fat.

 

Serving Ideas : Serve with steamed rice, stir fried rice and egg rolls.

 

NOTES : If using fresh foods instead of dehydrated cook the chicken first, remove it from the heat, and then cook the veggies, adding the chicken back in with a small amount of chicken broth for the final step.