Garlic Chicken and Broccoli Stir-Fry

Fresh vegetables are quickly cooked then tossed with store-bought glaze and rotisserie chicken strips for a colorful 20-minute dish. MORE+ LESS-

By Betty Crocker Kitchens

November 26, 2009

tablespoons vegetable oil

cloves garlic, peeled, sliced (about 2 tablespoons)

cups fresh broccoli florets (about 1 lb)

1/2

cup ready-to-eat baby-cut carrots, cut in half lengthwise

can (8 oz) sliced water chestnuts, drained

1/4

cup water

1/2

cup teriyaki baste and glaze (from 12-oz bottle)

cups bite-size strips deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

Hot cooked rice, if desired

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1

In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Cook garlic in oil about 1 minute, stirring constantly and being careful that garlic doesn’t burn, until golden brown.
2

Add broccoli, carrots, water chestnuts and water to skillet. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and water has evaporated.
3

Gently stir in teriyaki glaze and chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated. Serve over rice.

If your broccoli florets are large, cut them into 1- to 1 1/2-inch pieces. Pick up a bag of already-cut broccoli florets or get broccoli at the grocery store salad bar to speed preparation.