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Stir-Fried Chicken and Vegetables

Serves 4

Stir-fried meals are always quick and easy, and this recipe is made even easier by using a medley of frozen vegetables. The type I like to use includes broccoli, asparagus, carrots, peppers, edamame and, sometimes, baby corn. Despite the type of vegetables used, this is not intended to be an Asian-flavored dish. I just like those vegetables and I add a few others along with my own seasonings. It is a delicious and healthy main dish needing only a side dish of rice, pasta or other grain for a complete meal. The recipe can be halved or doubled as needed.

Ingredients

  • 1 pound chicken tenders
  • Salt and pepper to taste
  • 2 tablespoons olive, canola or other cooking oil
  • 1/2 large red bell pepper, cut into thin strips
  • 1/4 small onion, cut into thin strips
  • 3 large garlic cloves, minced
  • 1 pound Asian-style frozen mixed vegetables (without seasoning or sauce)
  • 1 tablespoon dried oregano leaves
  • 1/4 cup water
  • 2 tablespoons chopped fresh parsley

Season the chicken with salt and pepper. Heat a 12-inch skillet over medium-high heat. Add the oil, then the chicken. Sauté just until cooked through, about 3 minutes per side. Remove chicken from pan and set aside. Add the peppers and onions to the skillet. Sauté, tossing occasionally, until slightly softened, about 2 minutes. Add the garlic and sauté another minute. Add the frozen vegetables, oregano, salt and pepper. Sauté, tossing often, until desired tenderness, about 6 minutes. Add the water, cooked chicken and parsley. Toss for about one minute to combine. Serve immediately over rice, pasta or other grain.

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