1 pound boneless chicken breasts, thinly sliced
1 clove garlic, minced
1 tablespoon vegetable oil
1 16-ounce package frozen oriental-style vegetables
1 jar Chicken Tonight Light Cooking Sauce for Chicken — Honey Mustard
1/4 cup low-sodium soy sauce
1 teaspoon grated fresh ginger
OR
1/4 teaspoon dry ginger
1 teaspoon hoisin sauce
Hot cooked rice
Toasted sesame seeds
Servings: 6
In a large skillet, stir-fry chicken and garlic in hot vegetable oil about 10 minutes. Add vegetables, stir and cook 5-8 minutes or until vegetables are tender-crisp. Add sauce, soy sauce, ginger and hoisin sauce. Stir to mix well. Simmer covered, 5 minutes or until heated through. Serve over rice; sprinkle with sesame seeds.
Servings: 6
1 clove garlic, minced
1 tablespoon vegetable oil
1 16-ounce package frozen oriental-style vegetables
1 jar Chicken Tonight Light Cooking Sauce for Chicken — Honey Mustard
1/4 cup low-sodium soy sauce
1 teaspoon grated fresh ginger
OR
1/4 teaspoon dry ginger
1 teaspoon hoisin sauce
Hot cooked rice
Toasted sesame seeds
Servings: 6
In a large skillet, stir-fry chicken and garlic in hot vegetable oil about 10 minutes. Add vegetables, stir and cook 5-8 minutes or until vegetables are tender-crisp. Add sauce, soy sauce, ginger and hoisin sauce. Stir to mix well. Simmer covered, 5 minutes or until heated through. Serve over rice; sprinkle with sesame seeds.
Servings: 6
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