VEGETABLE CHICKEN STIR-FRY

Vegetable Chicken Stir-Fry image

Provided by BeansnRice

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

Previous Next

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup reduced sodium soy sauce
1 lb boneless skinless chicken breast half, cut into strips
3 garlic cloves, minced
1 dash ground ginger
2 tablespoons olive oil, divided
2 cups fresh broccoli florets
1 cup cauliflower floret
1 cup carrot, sliced
1 cup fresh snow peas or 1 cup frozen snow peas
1 teaspoon sesame seeds, toasted

Steps:

Combine cornstarch, broth and soy sauce until smooth and set aside.
In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
Remove from heat and keep warm.
Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
Add snow peas and stir-fry 2 more minutes.
Stir broth mixture and add to the pan
Bring to a boil and cook and stir for 1 minute until thickened.
Add chicken and heat through.
Top with sesame seeds.

Nutrition Facts : Calories 258.8, Fat 10.8, SaturatedFat 1.8, Cholesterol 72.6, Sodium 722, Carbohydrate 12.3, Fiber 2.1, Sugar 3, Protein 28.7