Recipe Source: Deliciously Healthy Dinners and Deliciously Healthy Family Meals
Prep time |
Cook time |
Yields |
Serving Size |
15 minutes |
15 minutes |
4 servings |
3 oz chicken, 1 C vegetables |
1 bag (12 oz) frozen vegetable stir-fry
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1 Tbsp peanut oil or vegetable oil
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1 Tbsp ginger, minced
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1 Tbsp garlic, minced (about 2–3 cloves)
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1 Tbsp scallions (green onions), rinsed and minced
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2 Tbsp rice vinegar
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1 Tbsp Asian hot chili sauce (Two-Way Meals)
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2 Tbsp brown sugar
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1 Tbsp cornstarch
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1 C low-sodium chicken broth
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12 oz boneless, skinless chicken breast, cut into thin strips
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1 Tbsp lite soy sauce
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Directions
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1
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Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 6.
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2
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Heat oil in a large wok or sauté pan on medium heat. Add ginger, garlic, and scallions, and stir fry until cooked, but not brown, about 2–3 minutes.
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3
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Add the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a simmer.
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4
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In a bowl, mix cornstarch with chicken broth, and add to the pan. Bring to a boil over high heat, stirring constantly. Lower temperature to a gentle simmer.
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5
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Add chicken, and stir continually for 5–8 minutes.
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6
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Add vegetables, and mix gently. Simmer with lid on to reheat, about 2 minutes.
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7
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Add soy sauce, and mix gently.
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8
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Divide into four even portions, and serve.
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Tip:
Try serving with a side of steamed rice.
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Chili sauce may be too spicy for children—consider adding this ingredient individually at the table.
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