Vegetable Chicken Stir Fry Recipe

Ingredients for Vegetable Chicken Stir Fry

• 2 tablespoons cornstarch
• Reduced Sodium Chicken Broth
• Reduced Sodium Soy Sauce
• Boneless Skinless Chicken Breast Half
• Garlic Cloves
• Ground Ginger
• Olive Oil
• Fresh Broccoli Florets
• Cauliflower Floret
• Carrot
• Fresh Snow Peas
• 1 tablespoon sesame seeds

How to Make Vegetable Chicken Stir Fry

1. In a small bowl, whisk together 2 tablespoons cornstarch, 1/2 cup chicken broth, and 2 tablespoons soy sauce until completely smooth. Set aside.
2. 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.
3. Remove the chicken from the skillet and set aside, keeping it warm.
4. 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.
5. Add 1 cup snow peas and stir-fry for 2 more minutes.
6. Pour the cornstarch mixture into the skillet. Bring to a boil, stirring constantly, until the sauce thickens (about 1 minute).
7. Return the chicken to the skillet and stir to combine, ensuring it's heated through.
8. Garnish with 1 tablespoon sesame seeds before serving.