Catalina Chicken Stir-Fry
3/4 cup Catalina dressing (Kraft)
1/4 cup soy sauce
1 clove fresh garlic, minced
1 lb boneless skinless chicken breasts, cubed
1 (16 oz.) pkg. frozen mixed Oriental Vegetables
Cooked rice
In a wok or fry pan, sauté garlic in a little of the dressing. Add rest of dressing, soy sauce, and chicken. Cook 5 minutes. Add vegetables. Cover. Simmer 5-7 minutes until vegetables are crisp tender. Serve hot over cooked rice.
This recipe was very easy to make. The rice took the longest to cook so we started that first while I cubed the chicken. I put in more garlic than the recipe called for because we really like garlic. I also just used a mixed vegetables consisting of peas, corn, carrots and green beans because that was what we had in the freezer. There was a lot of sauce which was a big plus for my husband because he loves to have some sort of sauce over his rice. We enjoyed this meal. I wouldn't call it one of my favorites but since it was easy to make and tasted good, I would make it again.
