VEGETABLE CHICKEN STIR-FRY

2 Tablespoons olive oil (extra virgin)
1 Pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
3 Cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots etc.)
1 Garlic clove, finely chopped
½ Cup stir-fry sauce

Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.

Serving size: ¼ of skillet
Calories: 250
Fat: 11 g
Cholesterol: 70 mg
Carbohydrate: 12 g
Protein: 28 g
Sodium: 1,470 mg

TIP: Substitute chicken with 1 pound beef (boneless sirloin steak), cut into 1-inch pieces.

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