Place olive oil in a medium skillet over medium heat. Season chicken with salt and pepper and add to skillet. Cook 15 to 20 minutes until chicken is no longer pink in center and reaches an internal temperature of 165 degrees. Remove chicken from pan, cover, and keep warm. Wipe out skillet with paper towels.
Recipe
Author
Hy-Vee Seasons Magazine
Save Options
Description
Stir-fry has never been so easy! Use Hy-Vee Short Cuts sliced celery and Asian stir-fry blend for an easy and impressive dinner.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Gustare Vita olive oil | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 1 lbs. boneless skinless chicken breast | ||
| 1 pkg. Hy-Vee Short Cuts stir-fry mix | ||
| ½ c. Hy-Vee Short Cuts sliced celery | ||
| ⅓ c. Hy-Vee bottled stir-fry sauce |
Things To Grab
- Medium skillet
- Meat thermometer
- Aluminum foil
- Paper towels
Directions
Add stir-fry mix and sliced celery to same skillet, season with salt and pepper. Cook 5 to 7 minutes or until vegetables are crisp-tender.
Slice chicken across the grain into bite sized pieces; add chicken back into skillet and pour stir-fry sauce over vegetables and chicken. Serve immediately.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 55mg
- Sodium: 810mg
- Total Carbohydrates: 7g
- Protein: 28g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 0%
Recipe Source:
Hy-Vee Seasons Back to School 2016