kraftfoods.com -- 4 servings, 1-3/4 cups each -- I used my bottled chicken &just cut it in to cubes. Chuck really liked it.
COOK and stir chicken in hot oil in large skillet on high heat 3 min.
ADD vegetables and garlic; cook and stir 5 to 6 min. or until chicken is lightly browned.
STIR in all remaining ingredients except rice; cook 2 min. or until chicken is done and vegetables are crisp-tender, stirring occasionally. Serve over rice.
kraft kitchens tipsVARIATION Substitute frozen mixed stir-fry vegetables for the fresh vegetables and/or soy sauce for the hoisin sauce.SUBSTITUTESubstitute small broccoli florets or drained, canned baby corn for some of the vegetables. MAKE IT EASYPurchase cut-up vegetables from the salad bar at your local market - you can buy just the types and amounts of vegetables that you need.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (172g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 14 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 65.8mg||20 %|
|Sodium 75mg||3 %|
|Potassium 374.5mg||10 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 4g|
|Protein 26.9g||38 %|
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Calories per serving: 143
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