Chicken vegetable stir-fry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless chicken breasts thinly sliced |
| 1 | Clove garlic, minced | |
| 1 | tablespoon | Vegetable oil |
| 16 | ounces | Frozen oriental style vegetables |
| 1 | Jar Chicken Tonight Light Cooking Sauce for Chicken Honey Mustard | |
| ¼ | cup | Low sodium soy sauce |
| 1 | teaspoon | Grated fresh ginger OR |
| ¼ | teaspoon | Dry ginger) |
| 1 | teaspoon | Hoisin sauce |
| Hot, cooked rice | ||
| Toasted sesame seeds | ||
Directions
In a large skillet, stir-fry chicken and garlic in hot vegetable oil about 10 minutes. Add vegetables, stir and cook 5-8 minutes or until vegetables are tender- crisp. Add sauce, soy sauce, ginger and hoisin sauce. Stir to mix well. Simmer covered, 5 minutes or until heated through. Serve over rice; sprinkle with sesame seeds.
Posted to MM-Recipes Digest V3 #280 Date: Sun, 13 Oct 1996 08:30:39 +0000 From: ray.watson@...