Prep Time: 5 minutes. Start to Finish: 15 minutes. Serves 4
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
½ cup stir-fry sauce
Directions:
Heat 1 tablespoon of the oil in a 12-inch skillet or wok over high heat.
Add chicken; stir-fry about 3 minutes until no longer pink in the center.
Remove from skillet.
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.
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