Chicken and Vegetable Stir-Fry

By brenie_shydee

Ingredients

• You can also add the following:
• 4 teaspoons cornstarch
• 1 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
• 2 tablespoons olive oil, divided
• 1-1/2 cups fresh cauliflowerets
• 1-1/2 cups fresh broccoli florets
• 2 medium carrots, sliced
• 1 small sweet red pepper, julienned
• 1 small onion, halved and sliced
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 2-1/2 cups hot cooked rice
• 2 tsp dark sesame oil
• 3 cup thinly sliced napa (Chinese) cabbage
• 1 cup sugar snap peas, trimmed and halved diagonally
• 2 tbls hoisin sauce

Preparation

Step 1

•Combine the cornstarch, broth and soy sauce until smooth; set aside.

•In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.

•Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer.

•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.