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Sizzlin’ Summer Stir-Fry

  • Beginner
  • 4 servings
  • 1 hr 30 min
Baking Success Or Baking Mess


2 tablespoons Mazola® Corn 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


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.

Add remaining 1 tablespoon oil. Add tomatoes, onion and zucchini; stirring frequently, cook 3 minutes or until tender.

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.

Add chicken; reduce heat and simmer 1 minute. Stir in basil.

Serve over rice.

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