Spicy Chicken and Vegetable Stir-Fry

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Spicy Chicken and Vegetable Stir-Fry
Spicy Chicken and Vegetable Stir-Fry
2 tbsp. House of Tsang Wok Oil or vegetable oil
1 (16- oz.) package Mann’s California Stir-Fry
1 (8- oz.) can water chestnuts sliced, drained
1/3 cup Soy Vay Veri Veri Teriyaki Sauce
1/3 cup House of Tsang Szechuan Spicy Stir-Fry Sauce
2 cups rotisserie chicken diced, fully cooked
Prep time: 10 minutes, Cook time: 15 minutes

Heat oil in a large skillet or wok. Cut larger broccoli
pieces in half and add vegetables to skillet. Stir-fry over
medium-high heat for 10 minutes or until vegetables are
crisp-tender. Stir in water chestnuts and sauces; simmer for
2 minutes. Add chicken and cook for a few minutes more until
very hot. Serve over rice or noodles. NOTE: For a less spicy
taste, use more teriyaki sauce and less Szechuan sauce.

Makes 4 servings.
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