Chicken and Vegetable Stir-Fry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Vary the veggies to your family's tastes—sliced carrots or snow peas would be good substitutions. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
2 teaspoons dark sesame oil |
12 ounces skinless, boneless chicken breast, cut into 1/4-inch-thick strips |
3 cups thinly sliced napa (chinese) cabbage |
1 cup sugar snap peas, trimmed and halved diagonally |
1 large red bell pepper, thinly sliced |
3 tablespoons lower-sodium soy sauce |
2 tablespoons hoisin sauce |
1 teaspoon cornstarch |
1 teaspoon rice vinegar |
2 green onions, cut diagonally into 1/2-inch pieces |
Directions:
1. Prepare rice according to package directions, omitting salt and fat.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken; cook 2 minutes on each side or until done. Add cabbage, peas, and bell pepper. Cook 2 minutes or until crisp-tender, stirring occasionally. Combine soy sauce and next 3 ingredients in a small bowl; stir with a whisk. Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat. Serve with rice. Sprinkle with onions.
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