Prep Time:
10 min
Total Time:
21 min
Makes:
4 servings, 1 cup each
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 Tbsp. oil
3 cups chopped mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms and snow peas)
1 clove garlic, minced
1/4 cup CATALINA Dressing
2 Tbsp. hoisin sauce
1/4 tsp. crushed red pepper
COOK and stir chicken in hot oil in large skillet on high heat 3 min.
10 min
Total Time:
21 min
Makes:
4 servings, 1 cup each
1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 Tbsp. oil
3 cups chopped mixed fresh vegetables (red and green bell peppers, baby carrots, mushrooms and snow peas)
1 clove garlic, minced
1/4 cup CATALINA Dressing
2 Tbsp. hoisin sauce
1/4 tsp. crushed red pepper
COOK and stir chicken in hot oil in large skillet on high heat 3 min.
ADD vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.
STIR in remaining ingredients; cook an additional 2 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
Kitchens Tips
Jazz It Up
Serve over hot cooked rice.
Substitute
Substitute small broccoli florets or drained, canned baby corn for some of the vegetables.
Make it Easy
Purchase cut-up vegetables from the salad bar at your local market - you can buy just the types and amounts of vegetables that you need.
Serve over hot cooked rice.
Substitute
Substitute small broccoli florets or drained, canned baby corn for some of the vegetables.
Make it Easy
Purchase cut-up vegetables from the salad bar at your local market - you can buy just the types and amounts of vegetables that you need.
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Comments: 26
Really courious. Sounds yummy
Monica - too funny!