As I mentioned in yesterday’s post we have been doing a lot of stir fry, enjoying all the fresh vegetables. One of the things I will sometimes do when I am planning on stir frying is going to the salad bar and getting all of the vegetables from there as they are all washed and trimmed ready to go! I did not make this dinner. Robby and his friend, Autumn, made dinner for Jim and I! I enjoy having kids in the kitchen and this was a great recipe for them to make. Robby made the rice and Autumn made the stir fry. They did an excellent job! I was curious how the sauce, made by Chili’s, was going to be and I can say we were pleasantly surprised. It was very good. We all enjoyed the flavors. It was on the sweeter side but very good overall. I would definitely buy it again!
INGREDIENTS
1 package Chili’s citrus mango chicken stir fry sauce
3 chicken breasts, cut into bite size pieces
Assorted vegetables of your choice
White rice cooked according to package directions
1 Tablespoon canola oil
DIRECTIONS
Heat the wok on high, add the canola oil. When the wok is hot add the chicken pieces browning on both sides. When the chicken is almost cooked through add your vegetables and the sauce. Turn the heat down to medium and continue cooking until the chicken is cooked through. When the chicken is cooked through serve chicken and vegetable over cooked rice.
Enjoy!
