Chicken Stir Fry

2 tablespoons canola oil

1 teaspoon fresh ginger, grated

2 garlic cloves, grated

1 lb. boneless, skinless chicken breasts, cut into bite size pieces

1/2 teaspoon red pepper flakes

2 cups snow peas or sugar snap peas, trimmed

1/4 cup low-sodium soy sauce

1/4 cup low sodium chicken stock

3 cups brown rice, cooked

4 green onions, chopped

2 tablespoons sesame seeds

Heat the oil in a large skillet over medium heat. Saute the ginger and garlic for 1 minute. Add the chicken, no salt seasoning and pepper. Cook for 5-6 minutes or until the chicken in no longer pink inside. Add red pepper flakes ad snow peas or sugar snap peas. Cook for 3-4 minutes. Mix in soy sauce and chicken stock. Cook 1 to 2 minutes, thoroughly coating chicken and vegetables.

Serve chicken and vegetable mixture over brown rice. Garnish with green onions nd sesame seeds.

Sponsor: Intermountain Medical Center Heart Institute

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