Quick Saucy Chicken Stir Fry Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Broccoli flowerets | 1 Cup (16 tbs) | |
| Cauliflowerets | 1 Cup (16 tbs) | |
| 3/4 cup 2-inch julienne-cut carrots | ||
| Green | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| 3 (approx1 lb) boneless, skinless chicken breasts, cut into thin strips | ||
| Salad dressing | 1/2 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Ground ginger | 1/2 Teaspoon | |
| Red pepper flakes | 1/2 Teaspoon, crushed | |
| Hot cooked Premium Long Grain Rice | ||
Directions
Heat 1 tablespoon oil in wok or large skillet over medium-high heat.
Add vegetables and garlic; stir-fry 4 to 5 minutes or until crisp-tender.
Remove vegetables from pan.
Add remaining oil and chicken to pan; stir-fry 4 minutes or until tender.
Reduce heat; stir in vegetables and remaining ingredients.
Simmer 1 minute, stirring occasionally.
Serve over hot cooked rice.
Sprinkle with crushed red pepper flakes.
Add vegetables and garlic; stir-fry 4 to 5 minutes or until crisp-tender.
Remove vegetables from pan.
Add remaining oil and chicken to pan; stir-fry 4 minutes or until tender.
Reduce heat; stir in vegetables and remaining ingredients.
Simmer 1 minute, stirring occasionally.
Serve over hot cooked rice.
Sprinkle with crushed red pepper flakes.
Chef
