¾ pound boneless skinless chicken breast
½ teaspoon salt
½ tablespoon (heaping) fennel seed
½ teaspoon dried Italian seasonings
½ teaspoon cumin
½ teaspoon red pepper flakes (leave out if you don’t like spicy hot food)
½ teaspoon black pepper
1 tablespoon of Canola oil
Cut chicken into tiny pieces, stir in salt and spices as measured above. Preheat skillet on medium heat. Place 1 tablespoon of Canola oil in pan. Stir fry for 15 minutes until chicken is cooked through and slightly browned.
Serve as a side with your favorite egg dishes or use as an added ingredient in an omelette.