GARLIC CHICKEN AND BROCCOLI STIR-FRY

Garlic Chicken and Broccoli Stir-Fry image

Fresh vegetables are quickly cooked then tossed with store-bought glaze and rotisserie chicken strips for a colorful 20-minute dish.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

2 tablespoons vegetable oil
4 cloves garlic, peeled, sliced (about 2 tablespoons)
4 cups fresh broccoli florets (about 1 lb)
1/2 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1 can (8 oz) sliced water chestnuts, drained
1/4 cup water
1/2 cup teriyaki baste and glaze (from 12-oz bottle)
2 cups bite-size strips deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
Hot cooked rice, if desired

Steps:

In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Cook garlic in oil about 1 minute, stirring constantly and being careful that garlic doesn't burn, until golden brown.
Add broccoli, carrots, water chestnuts and water to skillet. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and water has evaporated.
Gently stir in teriyaki glaze and chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated. Serve over rice.

Nutrition Facts : Calories 310, Carbohydrate 26 g, Cholesterol 60 mg, Fat 1/2, Fiber 5 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 11 g, TransFat 0 g