Dinner for 4 ready in 30 minutes! Serve your family with this chicken and veggies skillet dish served over rice.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Cook rice in water as directed on package. Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken in oil 6 to 8 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet; cover to keep warm.
- In same skillet, heat remaining 1 tablespoon oil. Cook onion, squash and peas in oil 5 minutes, stirring occasionally. Add garlic; cook 1 minute longer. Add stir-fry sauce and chicken; cook 2 to 3 minutes longer or until heated through.
- Remove from heat. Stir in tomato. Serve over rice.
Nutrition Facts : Calories 490, Carbohydrate 59 g, Cholesterol 70 mg, Fat 1/2, Fiber 3 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1930 mg, Sugar 12 g, TransFat 0 g
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