WECN Front Page
HOME
This month's Issue CURRENT ISSUE
WECN RECIPES
RECIPES
WECN WISCONSIN EVENTS
EVENTS
WECN Archives
ARCHIVES
WECN HISTORY
HISTORY
WECN SEARCH ENGINE
SEARCH
Contact Us
CONTACT US


Chicken & Vegetable Stir-Fry

1/2 cup teriyaki or garlic ginger stir-fry sauce
1 bag (14 oz.) frozen (or fresh) stir-fry vegetables
2 Tbsp. vegetable oil
1 lb. boneless skinless chicken breast*, thinly sliced

Heat 1 Tbsp. oil over medium-high heat in large skillet or wok. Cook and stir chicken until no longer pink. Remove from skillet; set aside. Heat remaining oil in skillet; cook and stir vegetables until crisp and tender, THEN return chicken to skillet. Stir in sauce until vegetables and chicken are well-coated and heated through.

*Can substitute boneless skinless chicken thighs, tender cuts of beef or pork, or peeled and deveined shrimp. Makes 4 servings (1 cup each).

 

 


WECN HOME | RECIPES HOME

APPETIZERS | SOUPS/SALADS | SIDES/MISC. | MAIN COURSES | DESSERTS

©2007 Wisconsin Energy Cooperative News