1-1/2 lb. (675 g) fresh stir-fry vegetables (small broccoli florets; trimmed snap peas; coarsely chopped green and red peppers)
1/2 lb. (225 g) sliced fresh mushrooms
1 red onion, coarsely chopped
1/4 lb. (115 g) fresh bean sprouts
2 large garlic cloves, minced
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How do I make it ?
Heat 1/3 cup vinaigrette in wok or large deep skillet on medium-high heat. Add chicken; stir-fry 4 min. or until done.
Add remaining ingredients; stir-fry 2 min. or until vegetables are crisp-tender.
Stir in remaining vinaigrette; stir-fry 1 min.
Kraft Kitchen Tips!
Serve over hot cooked rice or cellophane noodles.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 1.5 g
Cholesterol 65 mg
Sodium 400 mg
Total carbohydrate 37 g
Dietary fibre 5 g
Sugars 15 g
Protein 36 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.