VINEGAR CHICKEN:

2 pkgs. chicken breasts, boned & skinned, partially frozen
1 bottle Italian dressing

FRIED RICE:

4 c. cooked white rice
3 tbsp. cooking oil
1 clove garlic
1 tbsp. minced onion
1 egg
Soy sauce

Serves 6.

CHICKEN: Slice chicken into thin strips while still partially frozen. Place in a bowl, cover with Italian dressing, let sit until defrosted. Pour about 3 tablespoons of Italian dressing out of chicken bowl or bottle into bottom of wok or skillet. Preheat dressing over medium high heat. Place several strips of chicken into bottom of wok or skillet. Cook until edges are white, turn over, cook until done. Remove from skillet and repeat process until all chicken is cooked, adding dressing to wok or skillet as needed.

RICE: Soak onion in 1/3 cup of water. Rinse wok or skillet, dry over medium high heat. Add oil, garlic and onions. When onions are brown, pull to higher place on wok or outer edges of skillet, remove garlic. Cook egg in center of wok or skillet, beating slightly. Place rice in wok or skillet, stir in with onions and egg. Stir in soy sauce until rice is coated. Cook 5 minutes stirring constantly.