Chunky Seasoned Chicken

1. Pour oil into an extra-deep 12-inch skillet, and place it over medium heat. Peel and coarsely chop the onions, adding them to the skillet as you chop. Cook, stirring occasionally, while you cut the chicken into roughly 1/2-inch cubes.

2. When all of the chicken is cut, add it to the skillet and cook, stirring constantly, until the chicken is no longer pink in the center, 7 to 9 minutes.

3. Add the garlic and Worcestershire sauce to the skillet and stir until well-blended, about 30 seconds. Remove the skillet from the heat and allow the chicken to cool enough to be refrigerated or frozen for future use.

Storage Notes: The chicken and onions can be refrigerated for up to 2 days or frozen for 2 to 3 months. Refrigerate or freeze the mixture in 1- or 2-cup portions in microwave-safe containers. To defrost, remove the container lid and microwave on the defrost setting. Or defrost in the refrigerator overnight.

Chunky Seasoned Chicken can be used in most recipes that call for chicken. Here are some suggestions:

From Cheap. Fast. Good! by Beverly Mills and Alicia Ross, authors of Desperation Dinners!


Back to Recipes Main Page