Chicken and Vegetable Stir-Fry
15Prep Time Minutes
15Total Time Minutes
4Number of 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
|% Daily Value|
|Total Fat||10 g||16%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||1 g||5%|
|Vitamin C||12 mg||19%|
|Vitamin A||503 iu||10%|
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.
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.