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    Thai Stir-Fry

    Source of Recipe


    1 tablespoon Wesson® Pure Vegetable Oil
    1 pound Butterball® Chicken Breast Tenders, rinsed & pat dry
    1/2 cup red bell pepper strips
    1/2 cup yellow bell pepper strips
    1 clove garlic, minced
    1 tablespoon chopped fresh cilantro
    1 teaspoon grated gingerroot
    2 tablespoons La Choy® Reduced-Sodium Soy Sauce
    1 teaspoon packed dark brown sugar

    Preparation Instructions

    Heat oil in large skillet over medium heat until hot.
    Cook chicken about 6 minutes on each side or until golden brown.
    Add bell peppers, garlic, cilantro, ginger, soy sauce and brown sugar to skillet. Reduce heat to low; cover and simmer 4 minutes longer.




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