Recipe Source: Deliciously Healthy Dinners
||1 C chicken and vegetables
1 Tbsp peanut oil or vegetable oil
1 Tbsp ginger, minced
1 Tbsp garlic, minced (about 2–3 cloves)
1 Tbsp fresh scallions (green onions), rinsed and minced
2 C celery, rinsed and sliced
1 C carrots, rinsed and peeled into very thin strips
1 Tbsp cornstarch
1 C low-sodium chicken broth
2 Tbsp rice vinegar
12 oz boneless, skinless chicken breast, cut into thin strips
1 Tbsp lite soy sauce
½ Tbsp sesame oil (optional)
1 Tbsp sesame seeds, toasted (optional)
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.
Add celery and carrots and continue to cook gently until the celery begins to soften.
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.
Add chicken, and stir continually for 5–8 minutes.
Add soy sauce, sesame oil (optional), and sesame seeds (optional), and mix gently.
Serve 1 cup chicken stir-fry.
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