Quick Saucy Chicken Stir Fry
|Broccoli flowerets||1 Cup (16 tbs)|
|Cauliflowerets||1 Cup (16 tbs)|
|Julienne cut carrots||3⁄4 Cup (12 tbs) (2 Inch)|
|Green onion slices||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Boneless skinless chicken breasts||1 Pound, cut into thin strips (3 Pieces)|
|Salad dressing||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Crushed red pepper flakes||1⁄2 Teaspoon|
|Cooked premium long grain rice||1⁄2 Cup (8 tbs)|
Heat 1 tablespoon oil in wok or large skillet over medium-high heat.
Add vegetables and garlic; stir-fry 4 to 5 minutes or until crisp-tender.
Remove vegetables from pan.
Add remaining oil and chicken to pan; stir-fry 4 minutes or until tender.
Reduce heat; stir in vegetables and remaining ingredients.
Simmer 1 minute, stirring occasionally.
Serve over hot cooked rice.
Sprinkle with crushed red pepper flakes.