Chicken and Vegetable Stir-Fry

By carvalhohm

Ingredients

• 2 tablespoons Vegetable Oil, divided
• 1 pound boneless skinless chicken breasts, sliced thin
• 1 pkg (12 oz each) frozen stir-fry vegetables
• 1/2 cup Original Stir Fry Sauce-Marinade
• 2 pkgs (8.8 oz each) Uncle Ben's® Ready Rice® Original White Rice

Details

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

Preparation

Step 1

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.
Prepare rice according to package directions. Serve chicken mixture over 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 Bean Sprouts or sprinkle with Chow Mein Noodles.

4 servings