Vegetable Chicken Stir-Fry
Light & Tasty
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"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
SERVINGS: 4
CATEGORY: Main Dish
METHOD: Stir-Fry
TIME: Prep/Total Time: 20 min.
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 fresh cauliflowerets
- 1 cup sliced fresh carrots
- 1 cup fresh or frozen snow peas
- 1 teaspoon sesame seeds, toasted
Directions:
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. Yield: 4 servings.