In a large skillet, heat canola oil over medium-high heat. Add Asian vegetables and cook for 2 minutes.
Looking for a quick and easy dinner made for 1? Try this easy recipe made just for you.
Servings and Ingredients
|1 tbsp.||Hy-Vee canola oil|
|1 c.||Hy-Vee Short Cuts Asian vegetables|
|2 ½ tsp.||Hy-Vee less-sodium soy sauce|
|¾ tsp.||unseasoned rice vinegar|
|½ tsp.||fresh ginger, grated|
|½ tsp.||garlic, minced|
|¼ tsp.||toasted sesame oil|
|½ tsp.||Hy-Vee cornstarch|
|2 ½ tbsp.||Hy-Vee 33%-less-sodium chicken broth|
|⅓ c.||Hy-Vee rotisserie chicken, shredded|
|Hot cooked rice, for serving|
Things To Grab
- Large skillet
- Medium bowl
Whisk together soy sauce, rice vinegar, ginger, garlic, sesame oil, cornstarch, and chicken broth in a medium bowl until well combined. Add mixture to skillet; cook and stir until slightly thickened, about 3 to 5 minutes.
Stir in rotisserie chicken and heat through. If desired, serve over cooked rice.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 25mg
- Sodium: 770mg
- Total Carbohydrates: 16g
- Protein: 11g