Summer Chicken Stir-Fry

Summer Chicken Stir-Fry

Dinner for 4 ready in 30 minutes! Serve your family with this chicken and veggies skillet dish served over rice.

Prep Time

30

Minutes

Total Time

30

Minutes

Makes

4

servings

1
cup uncooked regular long-grain white rice
2
cups water
2
tablespoons olive or vegetable oil
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
1
large onion, chopped (1 cup)
2
medium yellow summer squash, cut in half lengthwise, then cut crosswise into 1/2-inch pieces (about 2 cups)
4
oz fresh sugar snap peas (about 1 cup)
2
cloves garlic, finely chopped
1/2
cup stir-fry sauce
1
large tomato, chopped (1 cup)
  1. Cook rice in water as directed on package. Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
  2. In same skillet, heat remaining 1 tablespoon oil. Cook onion, squash and peas in oil 5 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add stir-fry sauce and chicken; cook 2 to 3 minutes longer or until heated through.
  3. Remove from heat. Stir in tomato. Serve over rice.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tips
This recipe can be altered to fit any family’s taste buds. Just substitute 4 cups of your favorite chopped fresh vegetables for the onion, squash and sugar snap peas.
Instead of serving the stir-fry over rice, try mixing the chicken and vegetables with the rice and rolling it up in tortillas!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 490
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 2 1/2g,
    • Trans Fat 0g),
  • Cholesterol 70mg;
  • Sodium 1930mg;
  • Total Carbohydrate 59g
    • (Dietary Fiber 3g,
    • Sugars 12g),
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1 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;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.