In a large non-stick skillet, heat oil over medium-high heat; sauté chicken until chicken is lightly golden brown, about 5 minutes. Transfer to a plate.
Just a few ingredients and you can have a chicken dinner on the table in just 20 minutes.
Servings and Ingredients
|1 tbsp.||Hy-Vee canola oil|
|¾ lbs.||boneless chicken breasts, cut in 1-inch pieces|
|1||small yellow onion, sliced|
|1||red bell pepper, seeded and sliced|
|1 ½ c.||Hy-Vee chicken stock|
|1 tbsp.||Hy-Vee light soy sauce|
|2 tbsp.||Hy-Vee cornstarch|
|1 c.||Hy-Vee frozen peas|
|Hy-Vee brown rice, cooked, hot, optional|
Things To Grab
- Large nonstick skillet
- Meat thermometer
Add onion, red pepper and carrot to skillet; cook 2 minutes or until onions begin to soften. Whisk together chicken stock, soy sauce and cornstarch; stir into vegetables. Cook, stirring frequently, until sauce bubbles, about 3 minutes. Stir in chicken and frozen peas; cook until chicken is cooked through (165 degrees), about 6 minutes.
Serve over rice, if desired.
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 45mg
- Sodium: 420mg
- Total Carbohydrates: 14g
- Protein: 21g
Hy-Vee chicken stock packaging