Breaded chicken nuggets and bell pepper stir-fry vegetables combined with orange ginger stir fry sauce, served over rice, for a quick main dish
Hands On: 20 | Total: 20 | Makes: 4 servings (about 1 cup stir-fry and 1/2 cup rice each)
24 frozen Banquet® Chicken Breast Nuggets
PAM® Original No-Stick Cooking Spray
1 pkg (16 oz each) frozen bell pepper and onion strips
3/4 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
1 tablespoon La Choy® Lite Soy Sauce
1/4 cup sliced green onions
2 cups hot cooked long-grain white rice
- Prepare chicken nuggets according to package directions; set aside. Meanwhile, spray large skillet or wok with cooking spray; heat over medium-high heat. Add frozen vegetables; cook 3 to 5 minutes or until hot, stirring occasionally.
- Add stir fry sauce and soy sauce; cook 2 to 3 minutes more or until mixture is thickened slightly.
- Add chicken nuggets and green onions to vegetable mixture; stir gently. Serve over rice.
4 servings (about 1 cup stir-fry and 1/2 cup rice each) Calories 422; Total Fat 11 g (Saturated Fat 2 g); Cholesterol 15 mg; Sodium 988 mg;
Carbohydrate 61 g; (Dietary Fiber 5 g, Sugars 17 g); Protein 15 g;
Percent Daily Values*: Vitamin A 6%; Vitamin C 26%; Calcium 3%; Iron 12%
* Percent Daily Values are based on a 2,000 calorie diet.
Add 1/4 teaspoon crushed red pepper flakes with stir fry sauce, if desired.