LEFTOVER VEGGIE CHICKEN STIR-FRY

Leftover Veggie Chicken Stir-Fry image

Provided by kzbhansen

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 cups vegetables, cut in 1 in. cubes. (Veggies can be fresh or whatever is leftover in the fridge. Combination ideas peas, broccoli, corn,)
1/3 cup canned chicken stock, defatted
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 teaspoon cornstarch
2 teaspoons fresh grated gingerroot
3 boneless skinless chicken breasts, cut into 1 inch cubes
3 garlic cloves
1/4 cup chicken broth (To coat wok or pan)
rice or pasta

Steps:

Sauté chicken and garlic. Set aside.
Coat a wok or frying pan with oil and heat.
Add 1/4 Cup chicken broth and the 4 cups of veggies.
Stir-fry 2-3 minutes stirring constantly.
Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens.
Serve over brown rice or pasta.

Nutrition Facts : Calories 120.1, Fat 1.4, SaturatedFat 0.4, Cholesterol 51.9, Sodium 558.2, Carbohydrate 3.3, Fiber 0.1, Sugar 1.1, Protein 22.1