Garlic Chicken and Broccoli Stir-Fry

 

2

tablespoons vegetable oil

4

cloves garlic, peeled, sliced (about 2 tablespoons)

4

cups fresh broccoli florets (about 1 lb)

1/2

cup ready-to-eat baby-cut carrots, cut in half lengthwise

1

can (8 oz) sliced water chestnuts, drained

1/4

cup water

1/2

cup teriyaki baste and glaze (from 12-oz bottle)

2

cups bite-size strips deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

Hot cooked rice, if desired

• 1 In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Cook garlic in oil about 1 minute, stirring constantly and being careful that garlic doesn’t burn, until golden brown.
• 2 Add broccoli, carrots, water chestnuts and water to skillet. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and water has evaporated.
• 3 Gently stir in teriyaki glaze and chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated. Serve over rice.