SUMMER CHICKEN STIR-FRY

Summer Chicken Stir-Fry image

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

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)

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