Name: Salsa Chicken Stir-Fry
Ingredients: 2 tb Oil; 1/2 lb Chicken, boneless/skinless cut into thin strips; 1 md Onion, thin sliced; 1 Garlic clove, minced; 1 1/2 c Stir-fry veggies cut in bite sized pieces. (carrots, brocholi, cauliflower, etc.; 2 ts Chili powder; 1 cn Kidney beans, rinse & drain; 3/4 c Salsa, yours or store bought; 1/3 c Water

Most of the world insisted on excellence; that's how you succeeded in life. But the church was content with mediocrity. Individual Christians weren't necessarily content with mediocrity, of course; in their particular jobs, they could be just as outstanding as their peers. But in a grace-filled church arena-in ministry, music, literature, and the pursuit of understanding-there seemed to be an unwritten rule that whatever we do in the name of the Lord is good enough, even when it isn't our best.

Chris Tiegreen

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Grains		Chicken, Spicy	2	Servings

INGREDIENTS

2	tb	Oil
1/2	lb	Chicken, boneless/skinless cut into thin strips
1	md	Onion, thin sliced
1		Garlic clove, minced
1 1/2	c	Stir-fry veggies cut in bite sized pieces. (carrots, brocholi, cauliflower, etc.
2	ts	Chili powder
1	cn	Kidney beans, rinse & drain
3/4	c	Salsa, yours or store bought
1/3	c	Water

INSTRUCTIONS

In large skillet, heat oil over medium heat; add chicken, onion, and
garlic. Stir-fry for 3 minutes. Add vegetable and chili powder, stir-fry
6-8 minutes or until tender-crisp. Add beans, salsa, and water, heat
through.  Serve over hot cooked rice. Note: salsa should be the thick saucy
style.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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