- 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
