Chicken and Veggie Stir Fry (04.24.14)

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  • 1 lb. chicken breast – cut into small pieces
  • 2 tbsps. cornstarch
  • 2 tbsp. sesame oil, divided
  • 1 tbsp. ginger, diced
  • 2 cups chopped broccoli
  • 1 cup celery
  • 1/2 onion, chopped
  • 1 cup shredded carrots
  • 1/2 cup low sodium chicken stock
  • 2 tbsp. low sodium soy sauce
  • 1/4 cup cilantro, chopped
  • 3 green onions, diced
  • 1/4 cup no salt peanuts, chopped (optional)
  • No Salt Seasoning and Pepper, to taste

 

Marinate chicken in cornstarch, no salt seasoning and pepper for at least 10 minutes. Heat large frying pan or wok to high heat. Add 1 tablespoon of sesame oil and marinated chicken to pan. Continuously stir until cooked through. Remove from pan, place in a bowl. Cover with tinfoil.

 

Add remaining 1 tbsp. sesame oil to pan or wok up to medium-high heat. Add ginger, broccoli, celery, onion and carrots with no salt seasoning and pepper. Continuously stirring for 1-2 minutes. Stir in the stock. Add cooked chicken and soy sauce. Cook 1-2 minutes. Serve, topping with cilantro, green onions and peanuts, if using.

Sponsor: Intermountain Medical Center Heart Institute