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    Chicken and Vegetables Stir-Fry

    Source of Recipe

    2 teaspoons vegetable oil, divided
    1 pound boneless, skinless chicken breast, cut into thin strips
    4 cups assorted chopped fresh vegetables, such as broccoli, green or red bell peppers, carrots, and snow peas
    3/4 cup low-sodium chicken broth
    2 tablespoons white wine or white cooking wine
    1 tablespoon low-sodium soy sauce
    1 tablespoon cornstarch
    1 teaspoon McCormick California Style Blend Garlic Pepper
    Hot Cooked rice to serve, if desired
    Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add chicken and sauté 4 to 5 minutes; remove and set aside.

    Add remaining oil and vegetable to skillet. Sauté 3-4 minutes or until tender. Combine remaining ingredients in small bowl. Pour over vegetables and cook 1-2 minutes or until thickened. Add cooked chicken, tossing to coat. Serve over cooked rice.

    Nutrition Facts:
    Amount Per Serving: Calories 215
    Fat 5 g, Cholesterol 66 mg,
    Sodium 291 mg,

    Makes 4 servings




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