This Oriental stir-fry chicken meal is high in protein and low in calories.
| 2 |
|
tablespoons LAND O LAKES® Butter |
| 4 |
|
(4-ounce) boneless skinless chicken breasts, cut into 2-inch pieces |
| 1 |
|
teaspoon finely chopped fresh garlic |
| 1/4 |
|
cup water |
| 1 |
|
(16-ounce) package fresh Oriental stir-fry vegetables (broccoli, carrot, cauliflower, onion, pea pods, green bell pepper and red bell pepper) |
| 1/2 |
|
cup thick sweet and sour sauce |
| 1 |
|
(8-ounce) can pineapple chunks, drained |
|
|
Hot cooked rice* |
Melt butter in 12-inch skillet until sizzling; add chicken pieces and garlic. Cook over medium heat, stirring occasionally, until chicken is lightly browned (7 to 10 minutes).
Add water and stir-fry vegetables. Cook over medium-high heat, stirring occasionally, until chicken is no longer pink and vegetables are crisply tender (7 to 10 minutes). Stir in sweet and sour sauce and pineapple. Continue cooking, stirring occasionally, until heated through (1 to 2 minutes). Serve over rice.
*Substitute dried thin Oriental noodles or angel hair pasta, cooked, drained.
