EASY SOUR CREAM, CHEDDAR & CHIVE DROP BISCUITS!!

Ingredients

• 2 pieces Chicken Breast (Boneless, skinless, cut into bite‑size strips)
• 2 tbsp Vegetable Oil (High smoke‑point oil for wok cooking)
• 0.25 cup Water (Sterile water for deglazing)

Instructions

1. Prepare the chicken

   Trim any excess fat, then slice the chicken breasts into bite‑size strips. Pat dry with paper towels.

   Time: PT10M

2. Heat the wok and oil

   Place the wok over high heat. Add the vegetable oil and let it heat until it shimmers, about 2 minutes.

   Time: PT2M

   Temperature: 180°C

3. Stir‑fry the chicken

   Add the chicken strips to the hot wok. Stir continuously for 5 minutes, or until the pieces are lightly browned on all sides but not fully cooked through.

   Time: PT5M

   Temperature: 180°C

4. Deglaze with water

   Pour the ¼ cup of water into the wok to deglaze, scraping up any browned bits. Reduce heat to medium and let the mixture simmer for 5 minutes, allowing the chicken to finish cooking.

   Time: PT5M

   Temperature: 100°C

5. Finish and serve

   Check that the chicken reaches an internal temperature of 75°C (165°F). Remove from heat, transfer to plates, and serve immediately with rice or noodles if desired.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

25g

Carbohydrates

5g

Fat

12g

Fiber

0g