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Chicken-Veggie Stir-Fry

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  • Prep 35 min
  • Total 35 min
  • Servings 4
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An inviting combination of chicken, vegetables, fresh herbs, and garlic--you'll be making this one again soon.
By Betty Crocker Kitchens
Updated Mar 2, 2010
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Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 red onion, cut into wedges (about 1 1/2 cups)
  • 1 yellow bell pepper, seeded and coarsely chopped (about 1 3/4 cups)
  • 4 oz fresh sugar snap peas (about 1 cup)
  • 2 cloves garlic, finely chopped
  • 1/2 cup chicken broth
  • 2 tablespoons cider vinegar
  • 1 teaspoon lemon pepper seasoning
  • 2 tablespoons chopped fresh oregano leaves

Steps

  • 1
    In medium bowl, mix flour, salt and pepper. Add chicken; toss until evenly coated.
  • 2
    In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 10 minutes, turning occasionally, until brown on outside and no longer pink in center. Remove chicken from skillet and keep warm.
  • 3
    In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion, bell pepper and peas in oil about 6 minutes, stirring occasionally, until crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Return chicken to skillet. Stir in broth, vinegar and lemon pepper seasoning. Cook about 1 minute or until hot. Sprinkle with oregano.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have cider vinegar on hand, try using red wine vinegar, white wine vinegar or even sherry vinegar.

Nutrition

250 Calories, 11g Total Fat, 28g Protein, 11g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
580mg
24%
Potassium
420mg
12%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
8%
Sugars
4g
Protein
28g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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