Egg Foo Canoe

Egg Foo Canoe

Ingredients:
1/8 tsp pepper
1/2 cups water
2 can 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 pkg chicken gravy mix Dutch oven. Sprinkle instant bouillon on top. Cover

Directions:
and cook slow 5-7 hours. Before serving, remove
Chop bean sprouts, add onions, garlic, chicken, and chicken and wrap in foil to keep warm. Change heat
seasonings. Blend well. Add eggs. Fry by to high and simmer until thick enough to mound on a
spoonfuls in large skillet in olive oil. Make chicken spoon. Stir in the jelly until the sauce just boils. Add
gravy according to package directions and serve as chicken, making sure to cover 2each piece with
toping for patties. sauce. Remove from heat and serve.
GARLIC HONEY MARINADE
EASY ITALIAN CHICKEN