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Sizzlin’ Summer Stir-Fry

With Mazola® Canola Oil

Serving Size Icon

SERVING SIZE

4 SERVINGS

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TOTAL TIME

20 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 2 tablespoons Mazola Canola Oil
  • 2 cloves garlic, minced
  • 12 ounces boneless, skinless chicken breasts, sliced 1/4-inch thick
  • 2 medium tomatoes, cut into wedges
  • 1 medium onion, cut into thin wedges
  • 8 ounces sugar snap peas OR 1 small zucchini, sliced
  • 1 cup orange juice
  • 1 tablespoon Fleischmann’s Corn Starch
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh basil OR 1/2 teaspoon sweet basil
  • 3 cups cooked brown rice

Instructions:

  1. Heat 1 tablespoon oil in large skillet over medium heat. Add garlic and cook 30 seconds, stirring frequently. Add chicken, half at a time. Cook, stirring for 2 to 3 minutes; remove from skillet.
  2. Add remaining 1 tablespoon oil. Add tomatoes, onion and zucchini; stirring frequently, cook 3 minutes or until tender.
  3. Stir orange juice, corn starch and salt in a small bowl until smooth. Add to vegetables in skillet. Stirring constantly, bring to a boil and boil 1 minute.
  4. Add chicken; reduce heat and simmer 1 minute. Stir in basil.
  5. Serve over rice.
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