Easy Oriental Chicken Stir Fry
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 tbsp. oil
2 med. chicken breast halves, skinned, boned, cut into ½ inch pieces
3 garlic cloves, crushed
16 ounces mixed Asian-style frozen vegetables
 c. green onions, chopped
1/4 c. red plum jelly
2 tbsp.s soy sauce
2 tbsp.s white wine  
2 tsp.s cornstarch

Preparation

1 Heat large skillet or wok over medium heat until hot. Add oil; heat until it ripples. Add chicken and garlic; cook and stir 5 to 6 minutes until chicken is no longer pink, stirring constantly. 2 Stir in frozen vegetables and green onions. Cook 5 to 8 minutes until vegetables are crisp-tender, stirring frequently. Stir in plum jelly and soy sauce. 3 In small bowl, combine white wine and cornstarch; blend well. Stir cornstarch mixture into hot chicken mixture. Cook and stir 1 to 3 minutes until slightly thickened and glaze covers all ingredients. Serve with hot cooked rice, if desired.