Veggie Stir-Fry with Peppery Chicken Recipe

Name: Veggie Stir-Fry with Peppery Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. olive oil; 4 small boneless skinless chicken breasts (1 lb.); 1/4 tsp. black pepper; 1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing; 3 cloves garlic, minced; 1 small zucchini, cut lengthwise in half, then sliced crosswise; 1 cup sliced fresh mushrooms; 1/2 cup chopped yellow peppers; 1 Japanese eggplant, chopped; 1 cup small broccoli florets; 8 cherry tomatoes, cut in half

Servings: persons

2 Tbsp. olive oil
4 small boneless skinless chicken breasts (1 lb.)
1/4 tsp. black pepper
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing
3 cloves garlic, minced
1 small zucchini, cut lengthwise in half, then sliced crosswise
1 cup sliced fresh mushrooms
1/2 cup chopped yellow peppers
1 Japanese eggplant, chopped
1 cup small broccoli florets
8 cherry tomatoes, cut in half

1
Heat oil in large skillet on medium heat.
2
Add chicken; sprinkle with black pepper.
3
Cook 6 to 7 min.
4
on each side or until chicken is done (165 degrees F).
5
Remove chicken from skillet; cover to keep warm.
6
Add dressing and garlic to skillet; cook 2 min., stirring occasionally.
7
Add zucchini, mushrooms and yellow peppers; cook 5 min., stirring occasionally.
8
Add remaining vegetables; cook and stir 3 min.
9
or until eggplant and broccoli are crisp-tender.
10
Serve chicken with vegetables.

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 Tbsp. olive oil, 4 small boneless skinless chicken breasts (1 lb.), 1/4 tsp. black pepper, 1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing, and more.

Yes, Veggie Stir-Fry with Peppery Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Veggie Stir-Fry with Peppery Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions