Vegetable-Chicken Stir-Fry

 

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

• 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.