This past week my father-in-law taught me how to make his famous Chicken Stir Fry. It’s a family favorite. He made up the recipe so I watched him make it and took notes. I’m glad now I have this recipe written down so I can make it whenever. He usually makes it in the summer on the grill but it also works on the stove top. It’s quite simple but has great flavor.
Chicken Stir Fry
4 tablespoons butter
4 large chicken breasts, cooked and cut into bite-sized pieces
1 green pepper, diced
1 medium onion, diced
½ lb. mushrooms, sliced
16 oz can of pineapple tidbits, drained
1 1/2 tablespoons soy sauce
½ teaspoon sesame oil
In a large sauté pan, melt the butter over low heat. Add the onions, green pepper and mushrooms. Saute for a few minutes. Next, add the chicken and sprinkle on the seasoning salt, enough to lightly cover the chicken. Stir in the pineapple. Add the soy sauce and sesame oil. Cover and let simmer for about 20- 30 minutes or until onions are tender.