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Vegetable-Chicken Stir-Fry

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!

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  • Prep Time 5 min
  • Total Time 14 min
  • Servings 0

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

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.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
100 ),
% Daily Value
Total Fat
11 g
11 %
(Saturated Fat
2 g,
2 %
),
Cholesterol
70 mg
70 %;
Sodium
1470 mg
1470 %;
Total Carbohydrate
12 g
12 %
(Dietary Fiber
2 g
2 %
),
Protein
28 g
28 %
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
30%;
Calcium
4%;
Iron
10%;
Exchanges:
2 Vegetable; 3 1/2 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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