Cooking time: 5 min.
Total time: 16 min.

... 4 servings of 1 cup each

You will need

1 boneless and skinless, small chicken breast halves Chopped in 1 inch pieces.
1 tbsp of oil
3 cups of assorted vegetables, fresh and diced (red and green peppers, tender carrots, mushrooms and snow peas)
1 minced garlic clove
1/4 cup of Catalina dressing
2 tbsp of soy sauce
1/4 tbsp of ground red pepper
 
Make it!

Cook and stir the chicken in the hot oil in a large pan over high flame for 3 minutes. Add the vegetables and garlic; cook and stir for 5 to 6 minutes or until the chicken is slightly browned.

Add the remaining ingredients; cook for another 2 minutes or until the chicken is completely cooked and the vegetables are tender but crispy, stirring every now and then.

Serve the chicken sauté on cooked and hot rice, if you wish.

Cooking tips

Alternative
Prepare the chicken according to the instructions, replacing the fresh vegetables for assorted frozen vegetables. Or, use small broccoli sprouts or a can of strained baby corn, instead of some of the fresh vegetables.

Make it easier
Buy the vegetables already chopped in the salad buffet of your supermarket; you can buy only the type and amount of vegetables you need.

How to store cooked chicken
Cooked chicken should not be left at room temperature for more than 2 hours. Store the cooked chicken in the fridge and use it in 3 days. The fridge temperature should be 40° F or less