Chicken and Vegetable Stir-Fry
Stir-fried chicken with frozen vegetables and La Choy stir-fry sauce for a quick and easy stir-fry
15
Prep Time
15
Total Time
4
Servings
5
Ingredients
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Ingredients

  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 pound boneless skinless chicken breasts, sliced thin
  • 1 pkg (12 oz each) frozen stir-fry vegetables
  • 1/2 cup La Choy® Original Stir Fry Sauce-Marinade
  • 2 cups hot cooked long-grain white rice

Directions

  1. Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from skillet; set aside.
  2. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir until crisp-tender. Return chicken to skillet and add stir fry sauce. Stir until chicken and vegetables are coated with sauce and hot. Serve with hot cooked rice.
cooks tips decoration

Cook's Tips

  • For variety, replace chicken breasts with boneless skinless chicken thighs, tender cuts of beef or pork, or peeled and deveined shrimp. On-hand fresh vegetables can be substituted for the frozen; adjust cook time as needed. And for more crunch, add a drained can of La Choy® Bean Sprouts or sprinkle with La Choy® Chow Mein Noodles.

Nutrition Facts

Serving Size4 servings (1 cup stir-fry and 1/2 cup rice each)
Calories372

View Complete Nutrition Information

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Chicken and Vegetable Stir-Fry

Stir-fried chicken with frozen vegetables and La Choy stir-fry sauce for a quick and easy stir-fry
15
Prep Time
15
Total Time
4
Servings
5
Ingredients
starstarstarstarstar

Ingredients

  • 2 tablespoons Pure Wesson® Vegetable Oil, divided
  • 1 pound boneless skinless chicken breasts, sliced thin
  • 1 pkg (12 oz each) frozen stir-fry vegetables
  • 1/2 cup La Choy® Original Stir Fry Sauce-Marinade
  • 2 cups hot cooked long-grain white rice

Directions

  1. Heat 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; cook and stir until no longer pink. Remove from skillet; set aside.
  2. Heat remaining 1 tablespoon oil in skillet. Add vegetables; cook and stir until crisp-tender. Return chicken to skillet and add stir fry sauce. Stir until chicken and vegetables are coated with sauce and hot. Serve with hot cooked rice.

Cook's Tips

  • For variety, replace chicken breasts with boneless skinless chicken thighs, tender cuts of beef or pork, or peeled and deveined shrimp. On-hand fresh vegetables can be substituted for the frozen; adjust cook time as needed. And for more crunch, add a drained can of La Choy® Bean Sprouts or sprinkle with La Choy® Chow Mein Noodles.
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