CHICKEN STIR FRY

SO YA KNOW AFTER YOU FILLET YOUR CHICKEN CUTLETS THERE IS ALWAYS KINDA ICK LEFT OVER CHICKEN???? WELL CLEAN IT UP AND CUT IT INTO BITE SIZE PIECES!!

IM MAKING CHICKEN CUTLETS BREADED AND FRIED FOR DINNER SO I USED THE LEFT OVERS FOR THE ABOVE.

NEED-

HALF STICK BUTTER IN A FRYING PAN WITH A SPLASH OF CANOLA OIL

 

A GOOD FEW SPLASHES OF FRANKS HOT SAUCE

 

A FEW GOOD SPLASHES OF SOY SAUCE

 

A FEW GOOD SPLASHES OF TERIYAKI SAUCE

 

A SMALL SPLASH OF RED WINE VINEGAR

 

A TEA SPOON OF SUGAR

 

SALT AND PEPPER, GARLIC POWDER

 

THROW IT ALL IN THE PAN AND GET IT BUBBLING

 

THROW IN CHICKEN AND TOSS AROUND TILL ITS COOKED.

TAKE CHICKEN OUT AND REDUCE THE LIQUID A BIT TILL THICKER AND DEEP GOLDEN COLOR(JUST A COUPLE MINUTES)

POUR LIQUID ON TOP OF CHICKEN.

 

I USE IT FOR QUESADILLAS (THAT WILL BE TOMORROWS DINNER)

ITS GREAT JUST LIKE THIS THOUGH WITH RICE OR ANYTHING ON THE SIDE!

 

HUGGGGGS!!!

ENJOY YOUR DAY EVERYONE!!!

POPS COMING FOR DINNER SO I GOTS TO GET BUSY ;] .