Ingredients
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1 tablespoon cornstarch
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1 cup reduced-sodium chicken broth
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1/4 cup reduced sodium soy sauce
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3 garlic cloves, minced
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1 dash ground ginger
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2 tablespoons olive oil, divided
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2 cups fresh broccoli florets
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1 cup fresh snow peas or 1 cup frozen snow peas
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1 teaspoon sesame seeds, toasted
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1 cup carrot, sliced
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1 lb boneless skinless chicken breast half, cut into strips
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1 cup cauliflower floret
Instructions
- Combine cornstarch, broth and soy sauce until smooth and set aside.
- In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
- Remove from heat and keep warm.
- Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
- Add snow peas and stir-fry 2 more minutes.
- Stir broth mixture and add to the pan
- Bring to a boil and cook and stir for 1 minute until thickened.
- Add chicken and heat through.
- Top with sesame seeds.