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Summer Chicken Stir-Fry
Summer Chicken Stir-Fry
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Prep Time:
30 minutes
Total Time:
30 minutes
30-minute chicken and veggie skillet over rice, serves 4.
Ingredients:
  • 1 cup uncooked regular long-grain white rice
  • 2 cups water
  • 2 tablespoons olive or vegetable oil
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 large onion, chopped (1 cup)
  • 2 medium yellow summer squash, cut in half lengthwise, then cut crosswise into 1/2-inch pieces (about 2 cups)
  • 4 oz fresh sugar snap peas (about 1 cup)
  • 2 cloves garlic, finely chopped
  • 1/2 cup stir-fry sauce
  • 1 large tomato, chopped (1 cup)
Instructions:
  • Prepare rice according to package instructions. In a 12-inch nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Sauté chicken for 6 to 8 minutes until fully cooked. Remove chicken from skillet and cover to retain warmth.
  • In the same skillet, heat the remaining tablespoon of oil and sauté onion, squash, and peas for 5 minutes, stirring occasionally. Mix in garlic and cook for another minute. Stir in stir-fry sauce and chicken, and cook for an additional 2 to 3 minutes until heated through.
  • Stir in fresh tomato off the heat and serve over fluffy rice.

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