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Vegetable Chicken Stir-Fry

"Use any combination of vegetables you choose in this stir-fry," suggests Michelle Haviland of Healdsburg, California.
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

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

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.
Nutrition Facts
1-1/2 cups: 256 calories, 9g fat (1g saturated fat), 66mg cholesterol, 862mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.
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