| 2 | tablespoons vegetable oil |
| 1 | pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces |
| 3 | cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots) |
| 1 | garlic clove, finely chopped |
| 1/2 | cup stir-fry sauce |
Serve with...
Orange Rice
Total Time:
45 min
| 1. | Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet. |
| 2. | Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot. |
|
| Add a tasty crunch when you top this stir-fry with toasted wonton wrappers! Cut wrappers into thin strips, and bake on an ungreased cookie sheet at 350°F for 5 to 7 minutes or until light golden brown.
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|
| Hankering for some beef? Use 1 pound beef boneless sirloin steak, cut into 1-inch pieces, instead of the chicken. |
Nutrition Information:
250 ( 100 ); 11 g ( 2 g); 70 mg; 1470 mg; 12 g ( 2 g); 28 g 100 %; 30 %; 4 %; 10 % 2 ; 3 1/2