Chicken & Veggie Stir-Fry
Recipe from Family Circle

Count on convenience products--pre-cut vegetables and a jar of stir-fry sauce--to help you get this chicken recipe on the table in 20 minutes.


Chicken & Veggie Stir-Fry

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Ingredients
  • 1  pound
    boneless, skinless chicken breast halves, cut into thin strips
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  • 1/2  cup
    bottled stir-fry sauce (such as Annie Chun's or Kikkoman)
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  • 1  tablespoon
    vegetable oil
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  • 1  bag (12 ounces)
    fresh mixed pre-cut vegetables (broccoli, carrots and cauliflower blend)
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  • 1  medium-size
    sweet red pepper cut into 1/2-inch strips
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  • 1  small
    red onion, thinly sliced
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  • 1  tablespoon
    cornstarch
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  •  
    Ramen noodles, optional
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Directions
1.
In a medium-size bowl, combine chicken and stir-fry sauce; set aside.
2.
In a large nonstick skillet, heat vegetable oil over medium-high heat until very hot. Add mixed vegetables, pepper and onion. Cook 8 minutes or until slightly tender, stirring frequently. Remove from skillet and set aside.
3.
Add chicken mixture to skillet and cook about 4 minutes or until cooked through, stirring frequently. Return vegetables to skillet with chicken. Stir together about 1/3 cup water and cornstarch and add to skillet. Let cook about 1 minute to heat through. Serve with cooked ramen noodles, if desired.

Nutrition information
Calories 231, Total Fat 5 g, Cholesterol 66 mg, Sodium 1160 mg, Carbohydrate 16 g, Fiber 3 g, Protein 30 g. Percent Daily Values are based on a 2,000 calorie diet
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