Recipe Source: Deliciously Healthy Dinners
Prep time |
Cook time |
Yields |
Serving Size |
20 minutes |
20 minutes |
4 servings |
1 C chicken and vegetables |
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 fresh scallions (green onions), rinsed and minced
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2 C celery, rinsed and sliced
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1 C carrots, rinsed and peeled into very thin strips
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1 Tbsp cornstarch
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1 C low-sodium chicken broth
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2 Tbsp rice vinegar
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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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½ Tbsp sesame oil (optional)
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1 Tbsp sesame seeds, toasted (optional)
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Directions
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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.
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-
2
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Add celery and carrots and continue to cook gently until the celery begins to soften.
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-
3
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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.
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4
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Add chicken, and stir continually for 5–8 minutes.
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-
5
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Add soy sauce, sesame oil (optional), and sesame seeds (optional), and mix gently.
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6
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Serve 1 cup chicken stir-fry.
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