CHICKEN-VEGGIE STIR-FRY

Chicken-Veggie Stir-Fry image

An inviting combination of chicken, vegetables, fresh herbs, and garlic--you'll be making this one again soon.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons olive oil
1 red onion, cut into wedges (about 1 1/2 cups)
1 yellow bell pepper, seeded and coarsely chopped (about 1 3/4 cups)
4 oz fresh sugar snap peas (about 1 cup)
2 cloves garlic, finely chopped
1/2 cup chicken broth
2 tablespoons cider vinegar
1 teaspoon lemon pepper seasoning
2 tablespoons chopped fresh oregano leaves

Steps:

In medium bowl, mix flour, salt and pepper. Add chicken; toss until evenly coated.
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 10 minutes, turning occasionally, until brown on outside and no longer pink in center. Remove chicken from skillet and keep warm.
In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion, bell pepper and peas in oil about 6 minutes, stirring occasionally, until crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Return chicken to skillet. Stir in broth, vinegar and lemon pepper seasoning. Cook about 1 minute or until hot. Sprinkle with oregano.

Nutrition Facts : Calories 250, Carbohydrate 11 g, Cholesterol 70 mg, Fiber 2 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 4 g, TransFat 0 g