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Chicken and Vegetable Stir-FryStir-fried chicken with frozen vegetables and La Choy stir-fry sauce for a quick and easy stir-fry Recipe Rating  11 ratings. Rate this recipe Time:
Hands On: 15 minutes
Total Time: 15 minutes Servings: Makes 4 servings (1 cup stir-fry and 1/2 cup rice each)
| 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
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| 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.
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| Cook's Tips | For variety, replace chicken breasts with boneless skinless chicken thighs, tender cuts of beef or pork, or peeled and deveined shrimp.
On-hand fresh vegetables can be substituted for the frozen; adjust cook time as needed. And for more crunch, add a drained can of La Choy® Bean Sprouts or sprinkle with La Choy® Chow Mein Noodles.
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 Nutrition Facts Amount per Serving Calories 372 % Daily Value* Total fat 16% 10 g Saturated fat 10% 2 g Cholesterol 24% 72 MG Sodium 17% 418 MG Carbohydrate 12% 35 g Dietary fiber 5% 1 g Sugars 1% 8 g Protein 59% 29 g Vitamin A 10% Vitamin C 19% Calcium 4% Iron 12% * Percent Daily Values are based on a 2,000 calorie diet |
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