Chicken and Vegetable Stir-Fry: The Best Chicken and Vegetable Stir-Fry Recipe from Cook'n

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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

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	Chicken and Vegetable Stir-Fry

Serves: 4

Prep: 10 min
Cook: 15 min

Print this Recipe

   1 cup uncooked regular long grain rice
   1 pound boneless, skinless chicken breasts halves
   1/4 teaspoon salt
   1 bag (1 pound) fresh (refrigerated) stir fry vegetables (4 cups)
   1/2 cup water
   1/2 cup classic-style stir fry sauce
   1 tablespoon honey
   2 cups chow mein noodles
   1/4 cup cashew nuts (pieces)

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Chicken and Vegetable Stir-Fry is from the Cook'n & Living with Cancer collection. Order this CD or download the recipes with coupon code: nearlyfree and get a 95% discount. Order today!

1. Cook rice as directed on package. While rice is cooking, cut chicken into 1/2-inch pieces.

2. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with salt. Stir-fry 4 to 6 minutes or until brown.

3. Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in stir-fry sauce and honey; heat through.

4. Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews.

FOOD for THOUGHT
Loaded with nutrients, this chicken and veggie dish is outstanding. If you need a bit of extra flavor, add a dash or two of red pepper flakes to bring on the heat.

"A satisfying meal with family and friends is a large part of a renewed emphasis on quality of life. This quick recipe, because it can easily be doubled and cooked in batches, lends itself to sharing with others." -MARY W.

NUTRITION FACTS: High in potassium, iron, magnesium, folic acid and vitamins A and C; good source of fiber
1 Serving: Calories 550 (Calories from Fat 135); Fat 15g (Saturated 3g); Cholesterol 70mg; Sodium 1060mg; Potassium 670mg; Carbohydrate 72g (Dietary Fiber 4g); Protein 36g % DAILY VALUE: Vitamin A 100%; Vitamin C 30%; Calcium 8%; Iron 30%; Folic Acid 38%; Magnesium 28% DIET EXCHANGES: 4 Starch, 3 Lean Meat, 2 Vegetable

Helpful For These Side Effects: (n)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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