Serves: 4
Total Calories: 227

2 tablespoons vegetable oil
1 pound boneless skinless chicken breast half or thighs, cut into 1-inch pieces
3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)
1 clove garlic, finely chopped
1/2 cup stir fry sauce

Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.

1 Serving: Calories 235 (Calories from Fat 100) Fat 11g (Saturated 2g) Cholesterol 70mg Sodium 1900mg Carbohydrate 9g (Dietary Fiber 3g) Protein 28g
% Daily Value: Vitamin A 66% Vitamin C 78% Calcium 4% Iron 10%
Diet Exchanges: 3 1/2 Lean Meat, 2 Vegetable

Betty's Tip
Add toasty crunch with toasted wonton wrappers! You'll find
wonton wrappers in the produce or freezer section of most grocery stores. Cut wonton wrappers into thin strips, and bake on ungreased cookie sheet at 350° for 5 to 7 minutes or until light golden brown. Top each serving with whole or broken toasted
wonton strips.

Nutritional Facts:

Serves: 4
Total Calories: 227
Calories from Fat: 90

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Blue Cheese Tenders
Chicken Caesar Sandwiches
Chicken Salad on Focaccia
Chicken and Tortellini Salad
Chicken-Pesto Panini
Easy Mexican Chicken and Beans
Easy Pasta and Sausage
Garden Chicken and Fettuccine
Garden Vegetable and Pasta Salad
Garlic Ranch Pita
Hot Chicken Sub
Italian Turkey Pita
Mediterranean Chicken Salad
Mediterranean Skillet Chicken
One-Pan Potatoes and Chicken
Oriental Turkey Patties
Pesto Chicken and Pasta
Philly Turkey Panini
Red Pepper Turkey Rolls
Sweet-and-Sour Chicken
Szechuan Chicken and Pasta
Vegetable-Chicken Stir-Fry