Chicken Vegetable Stir-fry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Poultry, Sauces | 6 | Servings | |
INGREDIENTS
| 1 | lb | Boneless chicken breasts |
| thinly sliced | ||
| 1 | Clove garlic, minced | |
| 1 | T | Vegetable oil |
| 16 | oz | Frozen oriental |
| style vegetables | ||
| 1 | Jar Chicken Tonight Light | |
| Cooking Sauce for Chicken | ||
| Honey Mustard | ||
| 1/4 | c | Low sodium soy sauce |
| 1 | t | Grated fresh ginger OR |
| 1/4 | t | Dry ginger), Dry ginger |
| 1 | t | Hoisin sauce |
| Hot, cooked rice | ||
| Toasted sesame seeds |
INSTRUCTIONS
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@ukonline.co.uk
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Nutrition (calculated from recipe ingredients)
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Calories: 535
Calories From Fat: 165
Total Fat: 18.5g
Cholesterol: 64.3mg
Sodium: 1301.9mg
Potassium: 230.2mg
Carbohydrates: 58.6g
Fiber: <1g
Sugar: <1g
Protein: 31.9g