Email to Judy Gall      

Recipe Categories: jgll17's HOME PAGEAlcoholicDrinks APPETIZERS BBQ Beef BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES Chili Cooingfortwo COOKIES CROCKPOT DESSERTS DiabeticRecipes EggRolls ETHNIC Fastmeals FISHandSEAFOOD GiftJars Hamburger KitchenCrafts LighterAppetizers LighterBreads LighterCasseroles LighterCrockpot LighterDesserts LighterRecipes LighterRecipesfor2 LighterSauces LighterSideDishes LIghterSoups LighterVegetables LowCarbohydrate LowCholesterol LOWFAT LowSodium MARINADES MicrowaveRecipes PASTA PIZZA PizzaCrust Pork POULTRY SALADandDRESSING Salsas SANDWICHES SAUCES SeasoningMix ShakesandSmoothies SideDishes SNACKS SOUPSandSTEWS Tortilla39s VEGETABLES VEGETARIAN

Quick Chicken Stir-Fry




Source of Recipe


Tyson.com

4 Tyson® Fresh Boneless, Skinless Chicken Breasts
1 garlic clove, minced
1 package frozen broccoli, green bean, mushroom, red pepper, 1 lb.
1 medium onion, cut into wedges
1/3 cup carrot, shredded
1/2 cup bottled ginger-garlic
or 1/2 cup stir-fry sauce
6 cups hot cooked rice



1. Wash hands. Cut chicken into 3/4-inch pieces. Wash hands.

2. Spray a large nonstick skillet with nonstick cooking spray. Heat over medium-high. Add chicken and garlic; stir-fry 3 minutes. Add frozen vegetables, onion and carrots; stir-fry 2 minutes; cover. Cook 2 to 4 minutes or until vegetables are tender and chicken is done (internal temp 170°F). Stir in stir-fry sauce. Heat thoroughly.

Serving Suggestion: Serve chicken and vegetables over hot cooked rice. Garnish with fresh cilantro. Refrigerate leftovers.