Heat large skillet or wok over medium-high heat until hot. Add oil- heat until it ripples. Add chicken and garlic; cook and stir 5 to six minutes until chicken is no longer pink, stirring constantly.
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.
In a 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 hot with hot cooked rice, if desired.
4 (1-cup) servings.
Nutrition-
200 cal, protein 16g, carbo 25g, cholest 37mg, sodium 590mg.
Originally Submitted
8/7/2010
0 Out of 5 from
0 reviews
You can add this Easy Chicken Oriental Stir-Fry recipe to your own private DesktopCookbook.
