Snappy Chicken Stir-Fry

By Side Passion

Ingredients

• 3 Tbs cornstarch
• 1 & 1/2 C reduced sodium chicken broth
• 3 Tbs reduced sodium soy sauce
• 3/4 tsp garlic powder
• 3/4 tsp ground ginger
• 1/4 tsp crushed red pepper flakes
• 1 Package(16 oz) frozen sugar snap stir-fry vegetable blend
• 1 Tbs sesame or canola oil
• 2 C cubed cooked chicken breast
• 2 C hot cooked brown rice
• 1/4 C sliced almonds, toasted

Preparation

Step 1

In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside.

In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until vegetables are tender.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with almonds.