Chicken and vegetable stir-fry

Yield: 1 Servings

Measure Ingredient
1 tablespoon Oil
1 \N Whole chicken breast; skinned, boned, cut into thin strips
¼ cup Sliced green onions
1 pack (16 oz) San Francisco Style Frozen broccoli; carrots, water chestnuts and red peppers
½ cup Prepared stir fry sauce
2 tablespoons Water
2 cups Hot cooked rice

Heat oil in large skillet or wok over med high heat until hot. Add chicken, cook and stir 4-5 minutes or until chicken is no longer pink. Add onions and frozen vegetables; mix well. Cover; steam 5-6 minutes or until vegetables are crisp tender. Stir in sauce and water; cook until thoroughly heated. Serve over hot cooked rice. 4 servings Posted to recipelu-digest by gunnroad1@... (Pam Gibson) on Feb 24, 1998

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