1poundchicken tenders, cut into strips,
2tablespoonsvegetable oil, divided,
116 ounce packageBirds Eye® frozen broccoli blend,
1/4cupLawry's® Teriyaki marinade with pineapple juice,
1Heat 1 tablespoon oil in large nonstick wok or skillet over medium-high heat.
2Add chicken and cook for 2 1/2 minutes per side or until lightly browned. Remove chicken to platter; cover with foil to keep warm.
3Add remaining 1 tablespoon oil to same wok over medium-high heat. Add frozen vegetables; stir-fry 4 to 5 minutes or until tender. Add marinade and chicken and cook until thoroughly heated. Serve over white rice.
No Nutritional Information Available