1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/4 cup stir-fry sauce
1-1/2 cups hot cooked long-grain white rice
Add To Shopping List
Let's Make It
Cook and stir vegetables in hot oil in medium skillet on medium-high heat 5 min. or until crisp-tender.
Add chicken and sauce; cover. Cook 2 min. or until heated through, stirring occasionally.
Serve over rice.
Prepare as directed, using one of the following options: Lemon Chicken: Substitute 1 red pepper, cut into bite-size pieces, and 1 cup baby carrots, cut lengthwise in half, for the stir-fry vegetables. Continue as directed, using lemon-flavored stir-fry sauce. Almond Chicken: Substitute 2 cups frozen peas and carrots, thawed, for the stir-fry vegetables and add 1/2 cup PLANTERS Slivered Almonds along with the sauce.
Substitute KRAFT Sweet 'N Sour Sauce for the stir-fry sauce and 1 pkg. (16 oz.) frozen stir-fry vegetables for the fresh vegetables.
Purchase pre-cut vegetables from the grocer's salad bar.
Here's a low-fat, low-calorie meal that can be ready in less than 20 minutes. The carrots are rich in vitamin A and the broccoli and green pepper team up to provide a good source of vitamin C.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 34g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 3 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.