This Oriental stir-fry chicken meal is high in protein and low in calories.
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2 tablespoons Land O Lakes® Butter
16 ounces boneless skinless chicken breasts, cut into 1-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
*Substitute dried thin Oriental noodles or angel hair pasta, cooked, drained.
Melt butter in 12-inch skillet until sizzling; add chicken pieces and garlic. Cook over medium heat, stirring occasionally, 7-10 minutes or until chicken is lightly browned.
Add water and stir-fry vegetables. Cook over medium-high heat, stirring occasionally, 7-10 minutes or until chicken is no longer pink and vegetables are crisply tender. Stir in sweet and sour sauce and pineapple. Continue cooking, stirring occasionally, 1-2 minutes or until heated through. Serve over rice.