Vegetable and Chicken Stir Fry

Recipe Summary:

• Preparation Time:  15 minutes
• Number of Servings:  6
• Cups of Fruits and Vegetables Per Person:  1.00

Ingredients:

Stir Fry Sauce

• 3 Tbsp low-sodium soy sauce
• 1 Tbsp rice vinegar or cider vinegar
• 2 tsp sesame oil
• 2 tsp cornstarch

Sauce

• 3/4 pound boneless, skinless chicken breasts, cut in thin strips
• 2 cloves garlic, minced
• 2 tsp vegetable oil
• 10 cups fresh or frozen vegetables of your choice such as broccoil florets, snow peas, shredded cabbage, chopped bell pepper, chopped jicama, chopped onion, sliced mushrooms

Directions:

Stir Fry Sauce

In a small bowl, mix sauce ingredients together.

Sauce

1. In a large skillet or wok, stir-fry chicken and garlic in hot oil until browned. Add vegetables, cover and cook 5 minutes (longer if vegetables are still frozen), stirring occasionally. Cook until vegetables are tender but still crisp.
2. Stir in sauce; cook until sauce thickens.
3. Serve over warm rice.

Nutritional Facts:

• Serving Size: 1/6 of recipe
• Calories: 270
• Total Fat: 5 g
• Sodium: 360 mg
• Protein: 18 g

Source: Centers for Disease Control