Vegetable-Chicken Stir-Fry....LF + Exchange

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

Filus59602

Senior Cook
Joined
Jun 16, 2002
Messages
256
Location
Montana, USA
Vegetable-Chicken Stir-Fry
AllRecipes & Betty Crocker

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!


Total: 14 min
Prep: 5 min
Cook: 9 min

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.

1 Serving: Calories 250 (Calories from Fat 100); Fat 11g (Saturated 2g); Cholesterol 70mg; Sodium 1470mg; Potassium 440mg; Carbohydrate 12g (Dietary Fiber 2g); Protein 28g ++++ Diet Exchanges: 3 1/2 Lean Meat; 2 Vegetable
 
Back
Top Bottom