EASY STIR-FRIED CHICKEN AND VEGETABLES

SERVES 3-4

Stir-fried meals are always quick and easy, and this is made even easier by using a combination of frozen vegetables. The type I use includes broccoli, asparagus, carrots, peppers and edamame. I add a few fresh vegetables and my own seasoning. It is delicious and very healthy.

INGREDIENTS

3 tablespoons olive oil

1 pound chicken tenders

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 frozen mixed vegetables (without seasoning or sauce)

1 tablespoon dried oregano leaves

Salt and pepper to taste

1/4 cup water

2 tablespoons chopped fresh parsley

Pat chicken dry with paper towels. Heat a 12-inch skillet over medium-high heat. Add the 3 tablespoons 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 noodles.

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