Vegetable-Chicken Stir-Fry

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!

Prep Time

05

Minutes

Total Time

14

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
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.
Variation
Hankering for some beef? Use 1 pound beef boneless sirloin steak, cut into 1-inch pieces, instead of the chicken.

Nutrition Information:

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