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Grab all your extra garden veggies and use them up in this easy stir-fry recipe. Cauliflower, green beans, summer squash, and sweet peppers are all welcome, and you can mix up the veggie combo you use each time depending on what you have on hand.




  • In a 12-inch skillet or wok heat 1 Tbsp. of the oil over medium-high heat. Add firm veggies and garlic. Cook and stir for 3 minutes. Add tender veggies. Cook and stir for 3 to 5 minutes more or until vegetables are crisp-tender. Transfer vegetables to a bowl.

  • In the same skillet heat the remaining 1 Tbsp. oil over medium-high heat. Add chicken. Cook and stir until chicken is no longer pink. Move meat to edge of skillet.

  • Add Stir-Fry Sauce to center of skillet; bring to boiling. Cook and stir until slightly thickened. Return vegetable mixture to skillet. Toss to coat; heat through. Add chopped peanuts.

Nutrition Facts

407 calories, (5 g saturated fat, 8 g polyunsaturated fat, 8 g monounsaturated fat), 73 mg cholesterol, 981 mg sodium, 22 g carbohydrates, 5 g fiber, 11 g sugar, 31 g protein.