Ingredients for Vegetable Chicken Stir Fry
- 2 tablespoons cornstarch
- 1/2 cup reduced sodium chicken broth
- 2 tablespoons reduced sodium soy sauce
- 1 pound boneless, skinless chicken breasts
- 2 cloves minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons olive oil
- 1 cup fresh broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup fresh snow peas
- 1 tablespoon sesame seeds
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How to Make Vegetable Chicken Stir Fry
- In a small bowl, whisk together 2 tablespoons cornstarch, 1/2 cup chicken broth, and 2 tablespoons soy sauce until completely smooth. Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces), 2 cloves minced garlic, and 1 tablespoon minced ginger. Stir-fry for 4-5 minutes, or until chicken is cooked through and no longer pink.
- Remove the chicken from the skillet and set aside, keeping it warm.
- Add another 1 tablespoon vegetable oil to the skillet. Add 1 cup broccoli florets, 1 cup cauliflower florets, and 1 cup sliced carrots. Stir-fry for 4 minutes, or until crisp-tender.
- Add 1 cup snow peas and stir-fry for 2 more minutes.
- Pour the cornstarch mixture into the skillet. Bring to a boil, stirring constantly, until the sauce thickens (about 1 minute).
- Return the chicken to the skillet and stir to combine, ensuring it's heated through.
- Garnish with 1 tablespoon sesame seeds before serving.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
12g
Fat
8g
Carbs
4g
