Saturday, July 12, 2008

Easy Chicken Stir Fry

I recently began receiving the Kraft magazine. This is a FREE magazine that features great recipes and cooking tips. I tried to find the link to sign up but couldn't find it...try to see if you can sign up. It took a few months to receive my first issue, but it was worth it!

As soon as I found this recipe, I knew I wanted to try it. We love stir fry at our house. It's one of Hubby's favorite meals so we eat it a lot! The problem with stir fry though is it can be loaded down with sodium and sauces.

This is a great, healthy version that cooks up quickly in my wok (one of my favorite kitchen appliances!) I added a little ground ginger and hoison sauce for extra flavor.

Chicken Stir Fry

1 lb. chicken breasts, cut into strips
1 Tbsp. soy sauce
2 Tbsp. minced garlic
1/4 c. Kraft Zesty Free Italian dressing
1 (each) yellow, red, green pepper; chopped
2 green onions, chopped
1 Tbsp. olive oil
cooked rice

Combine soy sauce, dressing, and garlic. Pour mixture over chicken and let sit for 5 minutes.

Heat oil on medium-high heat in non-stick skillet or wok. Add chicken and cook for a few minutes. Once it begins to cook, add peppers and onions. Cook until chicken is no longer pink and the peppers are to your liking.

Serve over rice.

4 servings; 1 2/3 cups
WW: 4 points (w/o rice)