12 oz.
boneless skinless chicken breasts
1 Tbsp
low sodium soy sauce
2 Tbsp
canola oil
1 green
pepper, cut into ¼” strips
1 red
pepper, cut into ¼” strips
1 medium
carrot, diagonally sliced
1 small
onion, cut into ¼” wedges
1 ½ cup
reduced sodium chicken broth
2 Tbsp
cornstarch
Cut chicken breasts into ½” wide strips; place in a bowl and
add soy sauce, tossing to coat. Heat 1 Tbsp oil in large non stick skillet over
MEDIUM-HIGH heat; add chicken and stir fry 3 to 4 minutes or until lightly
browned and cooked through. Keep chicken warm while cooking vegetables. Add
peppers and remaining oil to skillet and add to chicken. Add carrot and onion
to skillet and cook 2 to 3 minutes.
Surely there's some way to accomplish this that cooking things in a different order that allows you to leave things in the pan. Just spitballin'. |
Return chicken and peppers to skillet.
Combine broth and cornstarch; pour over chicken and vegetables. Cook, stirring
gently, about 3 minutes or until thickened.
Note: I only used a cup of the chicken broth and a similar proportion of cornstarch, which got me just the amount of sauce I wanted. |
Serve over rice cooked in chicken
broth, if desired.
I desired French bread more than I desired rice. |
My Rating: 3/5 "It's pretty tasty and pretty low-cal. A lot of the flavor gets cooked out of the vegetables, unfortunately, but the chicken comes out with a really nice texture. When in doubt, eat healthy."
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