VEGETABLE CHICKEN STIR-FRY

Vegetable Chicken Stir-Fry image

"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
Dash ground ginger
2 tablespoons olive oil, divided
2 cups fresh broccoli florets
1 cup sliced fresh carrots
1 cup fresh cauliflowerets
1 cup fresh or frozen snow peas
1 teaspoon sesame seeds, toasted

Steps:

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

Nutrition Facts : Calories 256 calories, Fat 9g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 862mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges