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CHICKEN & VEGETABLE STIR-FRY

Active Time : 10 minutes
Total Time : 10 minutes
Serves : 4 servings
INGREDIENTS
  • 2 tablespoons pure vegetable oil divided
  • 1 pound boneless, skinless chicken breast tenderloins
  • 1 tablespoon minced garlic divided
  • 1 cup frozen broccoli florets thawed
  • 1/2 cup fresh sugar snap peas
  • 1/2 cup chopped red, green or yellow bell peppers
  • 1/4 cup sliced celery
  • 1/4 cup shredded carrots
  • 1/4 cup fresh bean sprouts
  • 1/4 cup sliced green onions
  • 1/2 cup stir-fry sauce
DIRECTIONS

In work or large skillet, heat 1 tablespoon oil over high heat. Add chicken and 1½ teaspoons garlic; stir-fry until chicken is no longer pink in center (about 3-5 minutes). Remove from wok.

Add remaining 1 tablespoon oil to wok. Add remaining garlic and vegetables; stir-fry until vegetables are crisp-tender (about 3-5 minutes).

Add in chicken and stir-fry sauce; toss to coat. Continue cooking until heated through. Serve with white rice, if desired.