Rosemary-Garlic Stir-Fry

A Great tasting Garlic and Rosemary Chicken and Vegetable Stir-Fry

• Ready In: 30 mins
• Serves: 6
• Yields: 6 cups

Ingredients

• 2  lbs boneless skinless chicken breasts, cut into bite-size strips
• 1  tablespoon olive oil
• 2  tablespoons  finely chopped garlic (10 cloves)
• 2  teaspoons  snipped fresh rosemary
• 3  cups  chopped  assorted fresh vegetables (such as broccoli, cauliflower,zucchini,squash,green onions,asparagus, green beans, wax beans and or )
• 3⁄4 cup chicken broth
•  hot cooked rice
• 1⁄2 cup  almonds

Directions

1. In a large skillet/wok heat olive oil over med high heat cook and stir in half of chicken in the olive oil about 2 min.or until chicken is no longer pink remove from pan with slotted spoon and repeat with remaining chicken keep the chicken warm.
2. In the same skillet/wok, cook and stir the garlic and rosemary over medium heat for 1 min.or until fragrant. Stir in vegetables and broth bring to boil, reduce heat cover and cook 3 minute.
3. Return chicken to skillet/wok toss to coat and heat through.
4. Serve over hot cooked rice sprinkle with almonds,.