Serve on Top of Steamed Brown Rice
Prep time - 20 minutes
Cook time - 20 minutes
Yields - 4 servings
Serving Size - 1 Cup chicken and vegetables
Ingredients
- 1 Tbsp peanut oil or vegetable oil
- 1 Tbsp ginger, minced
- 1 Tbsp garlic, minced (about 2 to 3 cloves)
- 1 Tbsp fresh scallions (green onions), rinsed and minced
- 2 Cups celery, rinsed and sliced
- 1 Cup carrots, rinsed and peeled into very thin strips
- 1 Tbsp cornstarch
- 1 Cup low-sodium chicken broth
- 2 Tbsp rice vinegar
- 12 oz boneless, skinless chicken breast, cut into thin strips
- 1 Tbsp lite soy sauce
- 1/2 Tbsp sesame oil (optional)
- 1 Tbsp sesame seeds, toasted (optional)
Directions
- 1. Heat oil in a large wok or sauté pan. Add ginger, garlic, and scallions, and stir fry briefly until cooked, but not brown, about 30 seconds to 1 minute.
- 2. Add celery and carrots and continue to cook gently until the celery begins to soften.
- 3. In a bowl, mix cornstarch with chicken broth, and add to the pan. Add rice vinegar, and bring to a boil over high heat. Lower temperature to a gentle simmer.
- 4. Add chicken, and stir continually for 5 to 8 minutes.
- 5. Add soy sauce, sesame oil (optional), and sesame seeds (optional), and mix gently.
- 6. Serve 1 cup chicken stir-fry.
Calories 188
Total fat 7 g
Saturated fat 2 g
Cholesterol 51 mg
Sodium 237 mg
Total fiber 2 g
Protein 22 g
Carbohydrates 8 g
Potassium 370 mg