 Flash in the Pan Chicken & Veggie Stir-Fry
Makes 6 servings
|
|
|
|
Ingredients
|
|
1-1/2
|
pounds boneless skinless chicken, cut into 1-inch cubes
|
|
1/4
|
cup teriyaki sauce
|
|
2
|
small zucchini, thinly sliced (about 3/4 pound)
|
|
1
|
red or green bell pepper, cut into strips
|
|
1-1/3
|
cups French's® French Fried Onions, divided
|
|
1/2
|
cup Italian salad dressing
|
|
1
|
teaspoon cornstarch
|
|
|
|
|
|
|
|
Prep Time
|
10 minutes
|
|
Cook Time
|
10 minutes
|
|
|
|
|
|
|
1. Toss chicken with teriyaki sauce. Heat 1 tablespoon oil in 12-inch nonstick skillet until hot. Stir-fry chicken 5 minutes or until browned. Add zucchini, pepper and 2/3 cup French Fried Onions; stir-fry 3 minutes or until vegetables are crisp-tender.
|
|
2. Combine dressing with cornstarch; stir into skillet. Heat to boiling. Cook 2 minutes or until sauce thickens. Sprinkle with remaining 2/3 cup onions.
|
|
|
|
© Reckitt Benckiser Inc.
|
|
|
|
|
|
Printed
from fbnr.com
|
|
