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)
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
- 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.
- 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.
4 servings (1 cup stir-fry and 1/2 cup rice each) Calories 372; Total Fat 10 g (Saturated Fat 2 g); Cholesterol 72 mg; Sodium 418 mg;
Carbohydrate 35 g; (Dietary Fiber 1 g, Sugars 8 g); Protein 29 g;
Percent Daily Values*: Vitamin A 10%; Vitamin C 19%; Calcium 4%; Iron 12%
* Percent Daily Values are based on a 2,000 calorie diet.
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.