Fresh vegetables are quickly cooked then tossed with store-bought glaze and rotisserie chicken strips for a colorful 20-minute dish.
tablespoons vegetable oil
cloves garlic, peeled, sliced (about 2 tablespoons)
cups fresh broccoli florets (about 1 lb)
cup ready-to-eat baby-cut carrots, cut in half lengthwise
can (8 oz) sliced water chestnuts, drained
cup teriyaki baste and glaze (from 12-oz bottle)
cups bite-size strips deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
Hot cooked rice, if desired
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.
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.
Gently stir in teriyaki glaze and chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated. Serve over rice.
If your broccoli florets are large, cut them into 1- to 1 1/2-inch pieces.
Pick up a bag of already-cut broccoli florets or get broccoli at the grocery store salad bar to speed preparation.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.