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CHICKEN AND VEGETABLE STIR-FRY

Active Time : 15 Minutes
Total Time : 15 Minutes
Serves : 4
INGREDIENTS
  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 pound boneless skinless chicken breasts, sliced thin
  • 1 pkg (12 oz each) frozen stir-fry vegetables
  • 1/2 cup La Choy® Original Stir Fry Sauce-Marinade
  • 2 cups hot cooked long-grain white rice
DIRECTIONS

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. Serve with hot cooked rice.