Easy Stir-Fried Chicken and Vegetables
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 add a few fresh vegetables and 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.
- 1 pound chicken tenders
- Salt and pepper to taste
- 2 tablespoons olive or canola 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.