2 to 3 lb. boneless chicken breast (or beef)
2 to 3 green peppers
2 to 3 med. sized onions
2 lg. jars sliced mushrooms
1 lg. jar pimentos
2 c. Minute Rice

MARINADE SAUCE:

2 c. soy sauce
1 c. Worcestershire sauce
4 to 6 tbsp. hot sauce (Texas Pete or Tabasco)

Prepare marinade sauce. Chop chicken (or beef) into bite size pieces. Marinate in a covered bowl overnight. Chop vegetables into small pieces, put in bowl, cover with water and cover bowl until ready to use. (This can be done the night before.)

WHEN READY TO MAKE CHINESE EXPRESS:

Heat Wok (or non-stick frying pan) with 1 teaspoon cooking oil. Stir fry vegetables, mushrooms and pimentos with 1/2 teaspoon of salt and 3 tablespoons of "Spicy Vegetable Seasoning" and 1 teaspoon of garlic until done (about 5 minutes).

Drain sauce from chicken or beef, (save Marinade Sauce). Stir fry chicken or beef in a preheated wok (or non-sticking frying pan) until done (about 8 to 10 minutes).

Minute Rice - Prepare rice first and it will be ready to use when meat and vegetables are done. Boil 2 cups water and 1 tablespoon butter. When water and butter start to boil, stir in 2 cups of rice and cover and let stand until ready to use.

Serve vegetables over the rice and chicken or beef on top. Top with reserved Marinade Sauce.

NOTE: If all ingredients are prepared the night before, 15 minutes of cooking and you will be ready to eat.