Ingredients
Oil
- 2 teaspoon olive, vegetable, or avocado
Chicken
- 8 oz thighs or breast, boneless, skinless, cut into thin strips
Onion
- 1 small, chopped
Garlic_clove
- 1 teaspoon garlic, minced
Ginger
- 1 teaspoon fresh ginger, minced
Carrot
- 1 peeled and sliced thin
Bell_pepper
- ½ green or red pepper, julienne cut
Broccoli_florets
- 1 cup chopped
Broth
- ½ cup chicken broth OR water, low sodium
Cornstarch
- 1 teaspoon
Soy_sauce
- 2 teaspoons, low-sodium
Sesame_oil
- ½ teaspoon
Cilantro
- 1 Tablespoon, chopped fresh (optional)
Instructions
Step 1
Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add chicken and stir-fry until the chicken is lightly browned and cooked through, (about 2 minutes). Remove from the pan and transfer chicken to a plate. Set aside.
Step 2
Heat the remaining 1 teaspoon of oil. Add the onion, garlic and ginger. Stir-fry for 1 minute until soft.
Step 3
Add the carrot, pepper and broccoli, and stir fry 2 minutes.
Step 4
In a small bowl, mix the chicken broth, cornstarch soy sauce and sesame oil.
Step 5
Add the cooked chicken and broth mixture to the pan. Heat through until sauce thickens, about 2 minutes.
Notes
Instead of using fresh carrots, pepper and broccoli, a 10-ounce bag of frozen and thawed Oriental vegetables may be substituted
.