This is a loose description of how I do Chinese…it’s kinda different every time and I hardly ever measure anything. But I know some people need an actual recipe. So, here it is! The basic gist of the recipe came from a Kraft Food & Family magazine from a couple of years ago. I’d post that exact recipe except it’s evolved so much since that first time I tried it that what I do now isn’t that recipe anymore! The Italian dressing is kind of the key ingredient because it adds some really good flavor without having to guess what to put in it.
1 pound raw chicken breast, cut into bite-sized pieces