Source: Deliciously Healthy Dinners and Deliciously Healthy Family Meals
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 15 |
| Cook Time | 15 |
| Servings |
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Ingredients
- 1 12 oz. bag frozen vegetable stir-fry
- 1 tablespoon peanut oil or vegetable oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced (about 2–3 cloves)
- 1 tablespoon scallions (green onions), rinsed and minced
- 2 tablespoons rice vinegar
- 1 tablespoon Asian hot chili sauce (Two-Way Meals)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 cup low-sodium chicken broth
- 12 oz boneless, skinless chicken breast, cut into thin strips
- 1 tablespoon lite soy sauce
Ingredients
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Instructions
- Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 6.
- Heat oil in a large wok or sauté pan on medium heat. Add ginger, garlic, and scallions, and stir fry until cooked, but not brown, about 2–3 minutes.
- Add the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a simmer.
- In a bowl, mix cornstarch with chicken broth, and add to the pan. Bring to a boil over high heat, stirring constantly. Lower temperature to a gentle simmer.
- Add chicken, and stir continually for 5–8 minutes.
- Add vegetables, and mix gently. Simmer with lid on to reheat, about 2 minutes.
- Add soy sauce, and mix gently.
- Divide into four even portions, and serve.Â
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