Simple Chicken Stirfry

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- Prep time
- 10 min
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- Cook time
- 10 min
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- Servings
- 4 Servings
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- Serving size
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1 1/2 cups
Ingredients
- low sodium chicken broth
- 1 cup
- 1 cup
- lower sodium soy sauce
- 2 tbsp
- 2 tbsp
- Cornstarch
- 2 tsp
- 2 tsp
- garlic (minced or grated)
- 1 clove
- 1 clove
- ground black pepper
- 1/2 tsp
- 1/2 tsp
- olive oil
- 1 tbsp
- 1 tbsp
- frozen stir-fry vegetables
- 1 (14-oz) bag
- 1 (14-oz) bag
- cooked chicken
- 1 1/2 cup
- 1 1/2 cup
Directions
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Add olive oil to a non-stick skillet over high heat. Add the frozen vegetables and sauté for 5-7 minutes.
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While the vegetables are sautéing, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined.
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Add the chicken and sauce to the pan and sauté another 5-7 minutes, until chicken is heated through and sauce is thickened.
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Serve or let cool then store in an airtight container in the refrigerator for up to 1 week.
Reviews
Write a Review-
I really enjoyed this recipe. I did add mushrooms and onions. I had lots of left-overs for lunch. I will be making this one again and again.
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Very good. Not too strong. Will definitely be a regular in our house.
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First time making this recipe and I will definitely make it again! Two thumbs up!
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This was my first recipe from your website and it was sooo yummy! The only thing different was when I cooked the chicken breast, I added a little bit of the lower sodium soy sauce and garlic to the chicken. I will make it again!
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This is the first meal I prepared as a newly diagnosed diabetic. It was delicious and has become a regular on our menu!
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@Teresa All of our recipes have a print function! There's an icon above the recipe title that says print—click on that and it will generate a printer-friendly version of the recipe. If you have any issues, please contact us at askada@diabetes.org.