Asian Chicken & Vegetable Stir Fry
Makes:
4 servings
Total Time:
20 min
Submitted by:
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
