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Chicken and Vegetable Stir-Fry

Becky Luigart-Stayner

Serves 4

Sauteed Veggies

Heat a large pan with 1 Tbsp vegetable oil over high heat. Add 2 thinly sliced carrots and stir-fry for 2 minutes. Add 2 seeded and chopped bell peppers and cook for another 2 to 3 minutes. Add 1/2 bunch rouhgly chopped dino kale. Continue with stir-fry recipe. You can also use these veggies as a base for vegetable bow-tie pasta salad or chicken tortilla soup.

Chicken and Veggie Stir-Fry

Add 4 sliced green onions at the same time as the kale to the sautéed-veggie base and cook until all are tender. Stir in 1 Tbsp each soy sauce and rice vinegar, along with 3 cups shredded rotisserie chicken and 2 Tbsp minced basil; stir-fry 1 minute. Serve over cooked rice.

Get the kids in on the action Have them wash and dry the vegetables and shred the chicken with their fingers.

Picky-Eater Pleaser Serve their favorite veggies à la carte, with the chicken and rice on the side.

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