Chicken and Vegetable Stir Fry

By soccercat

Ingredients

• Sauce:
• 2 tbs. water
• 1 tbs. bottled low sodium stir fry sauce
• 1 teas. cornstarch
• 1 lb. boneless, skinless chicken breast
• 1 teas. vegetable oil
• 1 cup broccoli florets, cut into 1 inch pieces
• 1/2 cup sliced red bell peppers
• 1/2 cup thinly sliced carrots
• 1/2 cup no salt added canned baby corn, rinsed and
• drained, and cut into bite sized pieces
• 2 green onions, sliced (about 1/4 cup)
• 1 teas. bottled minced garlic or 2 medium cloves garlic

Details

Preparation time 10mins
Cooking time 20mins

Preparation

Step 1

For sauce, in a small bowl, stir together all ingredients; set aside.

Rinse chicken and pat dry with paper towels. Thinly slice chicken.

heat a wok or large skillet over medium high heat. Add oil and swirl to coat bottom. Cook chicken for 3 to 4 minutes, or until no longer pink in center, stirring occasionally.

Add remaining ingredients and cook for 3 to 4 minutes, or until vegetables are tender crisp, stirring frequently.

Push chicken mixture aside, making a well in center of wok. Add sauce mixture; stir chicken mixture into sauce. Cook for 1 to 2 minutes, or until sauce has thickened, stirring occasionally.