Strips of chicken and fresh-cut vegetables sautéed in a spicy Szechuan sauce. Served over a bed of Wild Rice Pilaf.

What you need:

Pick up these fresh items at your local Raley’s Chefs’ Menu meat case!

Quick preparation:


  • 1-1.5 lbs. Chicken Breast Strips
  • 22 oz. Szechuan Marinade
  • 12 oz. Chefs’ Menu Wild Rice Pilaf
  • Chefs’ Menu Restaurant Blend Seasoning
  • 1 TBSP. Olive Oil
  • 9.5 oz. Fresh-Cut Vegetables


  • 10-12” Non-Stick Frying Pan
  • Lid for pan
  • Tongs
  • Scissors

Main Course

  1. Heat pan over medium-high heat for 1 minute.
  2. Add 1TBSP of oil to pan.
  3. Add meat to hot pan.
  4. Season meat and cook for 3 minutes. Stirring often.
  5. Add vegetables to pan and stir-fry for an additional 4 minutes.
  6. While chicken is cooking, heat the Rice pouch in the microwave. Follow instructions on the box.
  7. Cut open sauce pouch, pour sauce into pan, and let simmer for an additional 3 minutes or unit meat is cooked through (Beef 155F, Chicken 165F)
  8. Portion rice and stir fry onto plates and then cover with the remaining sauce from the pan.