Vegetable Chicken Stir-Fry

Makes 4 servings

• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
• 3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)
• 1 clove garlic, finely chopped
• 1/2 cup stir fry sauce

Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.

Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.