cups assorted, cut up vegetables (broccoli, cauliflower, green and red pepper chunks)
cup bottled stir-fry sauce
cups bean sprouts
In a 12-inch skillet over medium-high heat, heat oil. Add onion; cook 2 minutes or until onion is softened, stirring occasionally.
Stir in vegetables, stir-fry sauce and 2 tablespoons water. Cover and simmer over low heat 2 minutes.
Stir in chicken and bean sprouts; cover and simmer 3 minutes or until chicken is hot and vegetables are tender and crisp. Serve with hot cooked rice, if desired.
Serving Size 402g
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat11g (17%)
Saturated Fat 1.5g (8%)
Trans Fat 0g
Total Carbohydrate24g (8%)
Dietary Fiber 6g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.
Sonja Albert - Phillipsburg, NJ
2/2/2009 2:29:30 PM
I used this recipe for the 1st time Sunday. And I will make it again. It was quick & easy to prepare.
Wendy Walsh - Bensalem, PA
2/4/2007 11:12:42 PM
This is a great recipe to use for a quick and heathy meal. It's so easy to prepare, the ingredients are usually in one's refrigerator and pantry. My husband who can be picky with his meals- loves it! I often use the honey flavored Short Cuts but have substituted the regular flavor as well. For an extra treat and added touch, you can top with slivered almonds or cashews.