On-the-Fly Stir-Fry
Recipe from Better Homes and Gardens

A simple stir-fry can pack a meal's-worth of nutrition onto a single plate. Dinner is on the table with a fast flip of the wrist.


On-the-Fly Stir-Fry

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Ingredients
  • 8  ounces
    skinless boneless chicken breast, cut into thin strips
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  • 2  medium
    carrots, thinly bias-sliced
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  • 1-1/2  cups
    small broccoli florets
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  • 2  cloves
    garlic, minced
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  • 1/4  cup
    bias-sliced green onion
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  • 3  tablespoons
    chopped honey-roasted peanuts
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  • 1  tablespoon
    grated fresh ginger
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  • 1  tablespoon
    reduced-sodium soy sauce
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  • 1  teaspoon
    toasted sesame oil
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  • 1/4  to 1/2 teaspoon
    crushed red pepper
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  • 1/4  cup
    bottled plum sauce
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  • 1/4  cup
    water
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  •  
    Hot cooked rice or rice noodles
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Directions
1.
Spray a nonstick wok or skillet with nonstick spray coating. Add the chicken, carrots, broccoli, and garlic and stir-fry for 3 to 4 minutes. Add the green onion, peanuts, ginger, soy sauce, sesame oil, and crushed red pepper and stir-fry for 2 minutes more.
2.
Stir in the plum sauce and water. Heat through. Serve over hot cooked rice or noodles. Makes 4 servings.

Make-Ahead Tip
Cut up vegetables; cover and chill up to 24 hours before using.
Nutrition information
Calories 523, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 30 mg, Sodium 227 mg, Carbohydrate 104 g, Fiber 3 g, Protein 14 g. Daily Values: Vitamin A 93%, Vitamin C 57%, Calcium 5%, Iron 23%. Percent Daily Values are based on a 2,000 calorie diet
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It couldn't be easier to get this savory stir-fry on the table, because it uses canned chicken and whatever vegetables you have on hand. No need for take-out tonight!

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