SASSY CHICKEN & VEGGIE STIR-FRY
Servings: 6 servings
Prep Time: 5
Cook Time: 0
1 1/2 lbs. boneless chicken breasts, cut into thin strips
4 tsp. vegetable oil
4 cups cut-up vegetables such as snow peas and bell pepper strips
1 tbsp. grated peeled ginger root
1/3 cup FRANK'S® REDHOT® Sweet Chili SauceDIRECTIONS:
HEAT 3 tsp. oil in large nonstick skillet or wok over high heat. Stir-fry chicken in batches until well browned, about 6 min. Transfer to plate.
ADD remaining 1 tsp. oil to skillet. Stir-fry vegetables and ginger 3 min. until vegetables are crisp-tender. Return chicken to skillet.
STIR in Sweet Chili Sauce. Cook until sauce thickens slightly and mixture is well coated. Serve over cooked rice, if desired.
Tip: Purchase cut-up vegetables from the produce section of your local supermarket or use one 16 oz. bag frozen stir-fry vegetables, thawed.
Variation: Substitute 1 1/2 lbs. shrimp, boneless pork or flank steak for the chicken.