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Asian Chicken & Vegetable Stir Fry

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 20 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 2 Tbsp. olive oil, divided
  • 1 lb. boneless skinless chicken breast halves, cut into strips
  • 4 cups assorted cut-up fresh vegetables (bell peppers, mushrooms, carrots, snow peas)
  • 2 Tbsp. low sodium soy sauce
  • 1 cup water
  • 1 Tbsp. cornstarch
  • 1 cube chicken bouillon
make it
In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat and brown chicken, stirring occasionally. Remove chicken; set aside.

In same skillet, add remaining oil and cook vegetables, stirring frequently, until vegetables are tender.

Combine soy sauce, water and cornstarch. Stir soy sauce mixture into skillet; add bouillon cube and break apart. Bring to a boil, stirring 1 minute. Return chicken to skillet. Simmer 1 minute or until chicken is no longer pink.
Notes
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