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franks-redhot-chicken-and-veggie-stir-fry
© The French’s Food Company LLC
Frank's RedHot Chicken & Veggie Stir-Fry franks-redhot-chicken-and-veggie-stir-fry Makes: 6 servings 1 1/2 lbs. boneless, skinless chicken breasts, cut into 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>
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Frank's RedHot Chicken & Veggie Stir-Fry

Makes: 6 servings
Prep Time: 5 min
Cook Time: 20 min
User Rating:

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Ingredients

  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into 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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