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Vegetable-Chicken Stir-Fry

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By Betty Crocker Kitchens
Updated Jul 16, 2021
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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!

Vegetable-Chicken Stir-Fry

  • Prep Time 5 min
  • Total 14 min
  • Servings 4
  • Ingredients 5
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Ingredients

  • 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

Instructions

  • Step 
    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.
  • Step 
    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.

Nutrition

250 Calories
11 g Total Fat
28 g Protein
12 g Total Carbohydrate

Nutrition Facts

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

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