24 frozen Banquet® Chicken Breast Nuggets
PAM® Original No-Stick Cooking Spray
1 bag (14.4 oz each) Birds Eye® Pepper Stir-Fry
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
|% Daily Value|
|Total Fat||11 g||18%|
|Saturated Fat||2 g||11%|
|Dietary Fiber||5 g||18%|
|Vitamin C||14 mg||24%|
|Vitamin A||281 iu||6%|
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.
Add 1/4 teaspoon crushed red pepper flakes with stir fry sauce, if desired.
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