Thursday, August 16, 2012

Chicken Veggie Stirfry

This was so fast & easy.  Not to mention a really great lunch dish.

Recipe from Family Circle.
Yields 4 servings.
231 calories per serving.

1 lb boneless, skinless chicken breasts, cut into strips
1/2 c bottled stir fry sauce
1 tbsp vegetable oil
12 oz bag frozen veggies
1 small red onion, thinly sliced
1 tbsp cornstarch

In a medium sized bowl combine chicken & stir fry sauce; set aside.

In a large skillet heat vegetable oil over medium-high heat.
Add mixed veggies & onion.
Cook 8 minutes stirring frequently.
Add chicken to the mixture & saute until cooked through.
Add 1/3 c water & cornstarch & stir.
Cook for one minute.

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