1 Tbsp Cornstarch
1 C reduced sodium chicken broth
1/4 C reduced sodium soy sauce
1 lb. boneless skinless chicken breasts cut into strips
3 garlic cloves, minced
Dash of ground ginger
2 Tbsp olive oil, divided
2 C fresh broccoli florets
1 C sliced carrots
1 C fresh or frozen snow peas
Cooked Rice
Directions
1. In a bowl, combine cornstarch, broth and soy sauce until smooth; set aside.
2. In a large nonstick skillet or wok, stir fry the chicken, garlic and ginger in 1 Tbsp hot oil until no longer pink. Remove and keep warm.
3. Stir-fry broccoli and carrots in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes.
4. Stir broth mixture: add to pan.
5. Bring to a boil; cook and stir for 1 minute or until thickened.
6. Add chicken, heat through
Yield: 4 servings
