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Chicken-Veggie Stir-Fry

Betty Crocker Kitchens
Updated Mar 2, 2010
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An inviting combination of chicken, vegetables, fresh herbs, and garlic--you'll be making this one again soon.

Chicken-Veggie Stir-Fry

  • Prep Time 35 min
  • Total 35 min
  • Servings 4
  • Ingredients 13
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Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 red onion, cut into wedges (about 1 1/2 cups)
  • 1 yellow bell pepper, seeded and coarsely chopped (about 1 3/4 cups)
  • 4 oz fresh sugar snap peas (about 1 cup)
  • 2 cloves garlic, finely chopped
  • 1/2 cup chicken broth
  • 2 tablespoons cider vinegar
  • 1 teaspoon lemon pepper seasoning
  • 2 tablespoons chopped fresh oregano leaves

Instructions

  • Step 
    1
    In medium bowl, mix flour, salt and pepper. Add chicken; toss until evenly coated.
  • Step 
    2
    In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 10 minutes, turning occasionally, until brown on outside and no longer pink in center. Remove chicken from skillet and keep warm.
  • Step 
    3
    In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion, bell pepper and peas in oil about 6 minutes, stirring occasionally, until crisp-tender. Add garlic; cook 30 seconds, stirring constantly. Return chicken to skillet. Stir in broth, vinegar and lemon pepper seasoning. Cook about 1 minute or until hot. Sprinkle with oregano.

Nutrition

250 Calories
11g Total Fat
28g Protein
11g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
70mg
23%
Sodium
580mg
24%
Potassium
420mg
12%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
8%
Sugars
4g
Protein
28g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
60%
60%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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