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Quick Chicken Stir-Fry: Date Added: 27 Jul 2011
Listed in: Quick Recipes

2 tablespoons peanut oil or canola oil
1 (1 1/4-pound) package Fresh Skinless & Boneless Chicken Breasts, cut into thin strips
3 scallions, thinly sliced
1 teaspoon minced fresh ginger (optional)
1 (1-pound) package frozen stir-fry vegetables, thawed, drained and patted dry
1 tablespoon plus 1 teaspoon soy sauce
2-3 cups cooked rice (optional)

Cooking Instructions

Servings: 4
Ready In: 15 minutes

1. Heat oil in a large skillet or wok on medium heat. Add chicken strips and sauté 3 to 4 minutes, until browned.
2. Add scallions and ginger; sauté 1 minute.
3. Add vegetables and sauté 3 to 5 minutes, until vegetables are tender-crisp.
4. Add soy sauce and sauté 1 more minute. Serve over cooked rice if desired.

Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit

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Quick Chicken Stir-Fry
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