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Vegetable-Chicken Stir-Fry

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Vegetable-Chicken Stir-Fry
  • Prep Time 5 min
  • Total Time 14 min
  • Servings 0
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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!

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

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.
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.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
(
Calories from Fat
100
)
Daily Value
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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