Chicken and Vegetable Stir-Fry
In The Refrigerated Meat Case
Chicken and Vegetable Stir-Fry
In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 15min
Serves 4
- 250
Calories - 21g
Protein - 780mg
Sodium - 6g
Sat. Fat - 13g
Sugar 
Ingredients
2 tablespoons vegetable oil
1 cup chopped onion
6 cups assorted, cut up vegetables (broccoli, cauliflower, green and red pepper chunks)
1/3 cup bottled stir-fry sauce
2 tablespoons water
4 cups bean sprouts
Step 1
In a 12-inch skillet over medium-high heat, heat oil. Add onion; cook 2 minutes or until onion is softened, stirring occasionally.
Step 2
Stir in vegetables, stir-fry sauce and 2 tablespoons water. Cover and simmer over low heat 2 minutes.
Step 3
Stir in chicken and bean sprouts; cover and simmer 3 minutes or until chicken is hot and vegetables are tender and crisp. Serve with hot cooked rice, if desired.
15 MIN
