	Boneless chicken breasts	1 Pound, thinly sliced
	Garlic	1 Clove (5 gm), minced
	Vegetable oil	1 Tablespoon
	Frozen oriental-style vegetables	16 Ounce
	Chicken sauce	1 Tablespoon
	Low sodium soy sauce	1⁄4 Cup (4 tbs)
	Grated ginger/1/4 teaspoon dry ginger	1 Teaspoon
	Hoisin sauce	1 Teaspoon
	Hot cooked rice	1 Cup (16 tbs)
	Toasted sesame seeds	1 Teaspoon

Nutrition Facts

Serving size

Calories 186 Calories from Fat 35

% Daily Value*

Total Fat 4 g6.1%

Saturated Fat 0.66 g3.3%

Trans Fat 0 g

Cholesterol 43.9 mg14.6%

Sodium 321.8 mg13.4%

Total Carbohydrates 16 g5.3%

Dietary Fiber 2.1 g8.2%

Sugars 3.1 g

Protein 20 g40.5%

Vitamin A 0.3% Vitamin C 2%

Calcium 1.9% Iron 6.6%

*Based on a 2000 Calorie diet

Directions

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.

Chicken Vegetable Stir Fry Recipe

Summary

Ingredients

Nutrition Facts

Directions

Chef

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