| Chicken Stir-fry |
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2 tablespoons vegetable oil
1 pound skinless boneless chicken breast halves -- cut into 1-inch pieces OR 1 pound skinless boneless chicken thighs -- cut into 1-inch pieces
3 cups cut-up assorted vegetables (bell pepper,
broccoli flowerets, shredded carrots)
1 clove garlic -- finely chopped
1/2 cup stir-fry sauce
Hot cooked vermicelli or rice -- if desired |
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| Instructions |
| Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until heated through. Serve with vermicelli. |
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