FBD

Egg Foo Canoe

ChineseChickenAdvanced420 minBy Northstar

Ingredients

Servings
4
  • 1/8 tsp pepper
  • 0.5 cup water
  • bean sprouts, drained
  • 1 tsp instant chicken bouillon
  • 2 can chicken, diced 3 heaping tbs grape jelly
  • 1 onion, diced olive oil
  • 1 clove garlic, minced
  • 6 eggs, beaten In a large skillet, heat olive oil and sauté chicken
  • 1 tsp salt until browned. Remove chicken and sauté onions
  • 1 tsp red pepper until golden. Place into Dutch oven. Add tomatoes
  • 1 tbs teriyaki sauce orange, sugar, salt and pepper. Set chicken pieces
  • 2 tbs olive oil on top. Rinse skillet with the water and scrape into
  • 2 package chicken gravy mix Dutch oven. Sprinkle instant bouillon on top. Cover

Instructions

  1. 1

    and cook slow 5-7 hours. Before serving, remove

  2. 2

    Chop bean sprouts, add onions, garlic, chicken, and chicken and wrap in foil to keep warm. Change heat

  3. 3

    seasonings. Blend well. Add eggs. Fry by to high and simmer until thick enough to mound on a

  4. 4

    spoonfuls in large skillet in olive oil. Make chicken spoon. Stir in the jelly until the sauce just boils. Add

  5. 5

    gravy according to package directions and serve as chicken, making sure to cover 2each piece with

  6. 6

    toping for patties. sauce. Remove from heat and serve.

Tags

geezer-cookbook