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Chicken And Vegetable Stir Fry




Source of Recipe


Internet






List of Ingredients



• 2 teaspoons vegetable oil, divided
  
• 1 pound boneless skinless chicken breasts, cut into thin strips
  
• 4 cups assorted chopped fresh vegetables, such as broccoli, green or red peppers, carrots and snow peas
  
• 3/4 cup low sodium chicken broth
  
• 2 tablespoons white wine or white cooking wine
  
• 1 tablespoon low sodium soy sauce
  
• 1 tablespoon cornstarch
  
• 1 teaspoon McCormick california style garlic pepper blend
  
• hot cooked rice
  






Instructions



1. Heat 1 teaspoon of oil in a large nonstick skillet over medium high heat.
   
2. Add chicken and saute 4 to 5 minutes; remove and set aside.
   
3. Add remaining oil and vegetables to skillet. Saute 3 to 4 minutes or until tender.
   
4. Combine remaining ingredients in a small bowl. Pour over vegetables and 1 to 2 minutes or until thickened.
   
5. Add cooked chicken, tossing to coat.
   
6. Serve over cooked rice.
   
7. Makes 4 servings at 215 calries each.