Chicken-Veggie Stir-Fry

 

2

tablespoons all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

1

lb boneless skinless chicken breasts, cut into 1-inch pieces

2

tablespoons olive oil

1

red onion, cut into wedges (about 1 1/2 cups)

1

yellow bell pepper, seeded and coarsely chopped (about 1 3/4 cups)

4

oz fresh sugar snap peas (about 1 cup)

2

cloves garlic, finely chopped

1/2

cup chicken broth

2

tablespoons cider vinegar

1

teaspoon lemon pepper seasoning

2

tablespoons chopped fresh oregano leaves

• 1 In medium bowl, mix flour, salt and pepper. Add chicken; toss until evenly coated.
• 2 In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 10 minutes, turning occasionally, until brown on outside and no longer pink in center. Remove chicken from skillet and keep warm.
• 3 In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion, bell pepper and peas in oil about 6 minutes, stirring occasionally, until crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Return chicken to skillet. Stir in broth, vinegar and lemon pepper seasoning. Cook about 1 minute or until hot. Sprinkle with oregano.