Jay’s Chicken Stir-Fry


1 8 oz. can of sliced water chestnuts
1 8 oz. can of pineapple chunks
1 green bell pepper, chopped
1 large carrot, sliced into thin rounds
1 lb. boneless, skinless chicken breast tenders, cut into chunks
2 eggs
1 C panko
1 Tbsp. lemon pepper seasoning (or seasoning blend of choice)
Peanut oil, enough to coat a large skillet


Beat 2 eggs in a small mixing bowl and season with salt and pepper. Combine panko and lemon pepper in a large plastic bag. Dip chicken into egg mixture, then drop into seasoned panko. Shake until chicken is coated with breadcrumbs. Heat the oil in a large skillet, then add the chicken. Cook 4-5 minutes, or until browned and cooked through. Add in the carrots and peppers, and cook 2-3 minutes. Add the pineapple and water chestnuts, and cook another 2-3 minutes. Serve with rice, if desired.

One Reply to “Jay’s Chicken Stir-Fry”

  1. Pingback: What happens when a control freak actually lets go…. | Tramplingrose

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