SASSY CHICKEN & VEGGIE STIR-FRY

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SASSY CHICKEN & VEGGIE STIR-FRY
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Servings: 6 servings

Prep Time: 5

Cook Time: 0

INGREDIENTS:

1 1/2 lbs. boneless chicken breasts, cut into thin strips

4 tsp. vegetable oil

4 cups cut-up vegetables such as snow peas and bell pepper strips

1 tbsp. grated peeled ginger root

1/3 cup FRANK'S® REDHOT® Sweet Chili Sauce

DIRECTIONS:

HEAT 3 tsp. oil in large nonstick skillet or wok over high heat. Stir-fry chicken in batches until well browned, about 6 min. Transfer to plate.

ADD remaining 1 tsp. oil to skillet. Stir-fry vegetables and ginger 3 min. until vegetables are crisp-tender. Return chicken to skillet.

STIR in Sweet Chili Sauce. Cook until sauce thickens slightly and mixture is well coated. Serve over cooked rice, if desired.

TIPS:

Tip: Purchase cut-up vegetables from the produce section of your local supermarket or use one 16 oz. bag frozen stir-fry vegetables, thawed.

Variation: Substitute 1 1/2 lbs. shrimp, boneless pork or flank steak for the chicken.

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