Chicken and Vegetable Stir-Fry

By EricS52

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

Details

Servings 4
Preparation time 15mins
Cooking time 15mins
Adapted from readyseteat.com

Preparation

Step 1

Nutrition Information*

Serving Size
4 servings (1 cup stir-fry and 1/2 cup rice each)

Calories
372

View complete nutrition information

Directions

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.

Cook's Tips

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.

Nutrition Information
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Amount per Serving

Calories
372

% Daily Value*

Total fat
10 g
16%

Saturated fat
2 g
10%

Cholesterol
72 mg
24%

Sodium
418 mg
17%

Carbohydrate
35 g
12%

Dietary fiber
1 g
5%

Sugars
8 g

Protein
29 g

Vitamin A

10%

Vitamin C

19%

Calcium

4%

Iron

12%

* Percent Daily Values are based on a 2,000 calorie diet.
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