A five-ingredient main dish that takes less than 15 minutes to cook? This yummy chicken stir-fry was created for busy cooks like you!
tablespoons vegetable oil
pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)
garlic clove, finely chopped
cup stir-fry sauce
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.
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.
Add a tasty crunch when you top this stir-fry with toasted wonton wrappers! Cut wrappers into thin strips, and bake on an ungreased cookie sheet at 350°F for 5 to 7 minutes or until light golden brown.
Hankering for some beef? Use 1 pound beef boneless sirloin steak, cut into 1-inch pieces, instead of the chicken.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 11 g
- Saturated Fat
- 2 g
- 70 mg
- 1470 mg
- Total Carbohydrate
- 12 g
- Dietary Fiber
- 2 g
- 28 g
- Vitamin A
- Vitamin C
Exchanges:2 Vegetable; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.