Ingredients
1
teaspoon canola or vegetable oil
1 1/4
lb boneless skinless chicken breasts, cut into 3/4-inch pieces
2
large carrots, cut into 1/8-inch slices (2 cups)
1
medium zucchini, cut into 1/8-inch slices (2 cups)
2
tablespoons soy sauce
8
medium green onions, sliced (1/2 cup)
2
cups shredded reduced-fat sharp Cheddar cheese (8 oz)
Preparation
Heat 12-inch nonstick skillet over medium high heat. Add oil; tilt skillet to coat bottom. Add chicken; cook 4 to 5 minutes or until no longer pink in center, stirring frequently. Remove from skillet; cover to keep warm.
In same skillet, cook carrots and zucchini 5 minutes or until crisp-tender, stirring frequently. Add chicken and soy sauce; toss until chicken and vegetables are coated with soy sauce. Remove from heat.
Sprinkle with onions and cheese. Cover; let stand 2 minutes to melt cheese.
