Chicken and Vegetable Stir-Fry

Stir-fried chicken with frozen vegetables and La Choy stir-fry sauce for a quick and easy stir-fry

Hands On: 15 | Total: 15 | Makes: 4 servings (1 cup stir-fry and 1/2 cup rice each)

Ingredients:

  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 pound boneless skinless chicken breasts, sliced thin
  • 1 pkg (12 oz each) frozen stir-fry vegetables
  • 1/2 cup La Choy® Original Stir Fry Sauce-Marinade
  • 2 cups hot cooked long-grain white rice

Directions

  1. Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from skillet; set aside.
  2. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir until crisp-tender. Return chicken to skillet and add stir fry sauce. Stir until chicken and vegetables are coated with sauce and hot. Serve with hot cooked rice.

Cook's Tips

For variety, replace chicken breasts with boneless skinless chicken thighs, tender cuts of beef or pork, or peeled and deveined shrimp. On-hand fresh vegetables can be substituted for the frozen; adjust cook time as needed. And for more crunch, add a drained can of La Choy® Bean Sprouts or sprinkle with La Choy® Chow Mein Noodles.