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Frank's RedHot Chicken & Veggie Stir-Fry
Makes: 6 servings
1 1/2 pounds boneless skinless chicken breast, 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® Sauce
<p>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.</p><p>ADD remaining 1 tsp. oil to skillet. Stir-fry vegetables and ginger 3 min. until vegetables are crisp-tender. Return chicken to skillet.</p><p>STIR in Sweet Chili Sauce. Cook until sauce thickens slightly and mixture is well coated. Serve over cooked rice, if desired.</p>
Makes: 6 servings
1 1/2 pounds boneless skinless chicken breast, 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® Sauce
<p>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.</p><p>ADD remaining 1 tsp. oil to skillet. Stir-fry vegetables and ginger 3 min. until vegetables are crisp-tender. Return chicken to skillet.</p><p>STIR in Sweet Chili Sauce. Cook until sauce thickens slightly and mixture is well coated. Serve over cooked rice, if desired.</p>
Frank's RedHot Chicken & Veggie Stir-Fry
Makes:
6 servings
Prep Time: 5 min
Cook Time: 20 min
Ingredients
- 1 1/2 pounds boneless skinless chicken breast, 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® Sauce
Directions
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.
- Tips
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.
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Frank's RedHot Chicken & Veggie Stir-Fry
