2 tablespoons vegetable oil
1 pound skinless boneless chicken breast halves -- cut into 1-inch pieces OR 1 pound skinless boneless chicken thighs -- cut into 1-inch pieces
3 cups cut-up assorted vegetables (bell pepper,
broccoli flowerets, shredded carrots)
1 clove garlic -- finely chopped
1/2 cup stir-fry sauce
Hot cooked vermicelli or rice -- if desired

Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until heated through. Serve with vermicelli.
 

Per serving: 231 Calories (kcal); 8g Total Fat; (32% calories from fat); 30g Protein; 9g Carbohydrate; 66mg Cholesterol; 1148mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

Source: http://www.nancys-kitchen.com