Name: Stir-Fry Your Way
Yield: 4 servings
Ingredients: 1/2 cup low-sodium chicken broth; 2 tablespoons cider vinegar; 1/2 tablespoon light soy sauce; 2 tablespoons brown sugar; 3 tablespoons canola oil; 1 pound boneless, skinless chicken breast, cut into bite-size pieces; 4 cups of your favorite vegetables (broccoli cut into bite-size pieces, shredded carrots, thinly sliced red bell peppers, chopped onion or thin green beans); 1 tablespoon minced garlic; 1 8-oz. can pineapple chunks, canned in juice, drained, optional; 2 teaspoons cornstarch mixed with 2 Tbsp. cold water; 2 cups cooked brown rice or whole-grain noodles

Servings: 4 persons

1/2 cup low-sodium chicken broth
2 tablespoons cider vinegar
1/2 tablespoon light soy sauce
2 tablespoons brown sugar
3 tablespoons canola oil
1 pound boneless, skinless chicken breast, cut into bite-size pieces
4 cups of your favorite vegetables (broccoli cut into bite-size pieces, shredded carrots, thinly sliced red bell peppers, chopped onion or thin green beans)
1 tablespoon minced garlic
1 8-oz. can pineapple chunks, canned in juice, drained, optional
2 teaspoons cornstarch mixed with 2 Tbsp. cold water
2 cups cooked brown rice or whole-grain noodles

1
Preheat a wok or large skillet on low. In a bowl, combine chicken broth, vinegar, soy sauce and brown sugar. Turn heat up to high. Pour in 1 Tbsp. canola oil and, once hot, add half of chicken and saute until cooked through, about 5 minutes. Remove to a plate. Repeat with 1/2 Tbsp. oil and remaining chicken.
2
Add vegetables and 1 1/2 Tbsp. oil to wok; saute until tender, about 3 minutes. Add garlic; saute 1 minute.
3
Return chicken to wok; add pineapple, if desired. Pour in chicken broth mixture and stir well. Add cornstarch and stir until sauce thickens and becomes shiny. Serve over brown rice or whole-grain noodles.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Stir-Fry Your Way

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