CHICKEN VEGGIE STIR FRY – WENDY BLANCHARD, M.S.

Here is a healthy and easy recipe that is also delicious! You can use any healthy, organic veggies that you have available in your fridge. My daughter, Olivia and I, enjoyed this dish the other night, and I prepared it and cooked it in about half an hour. Serve over a bed of a healthier grain such as quinoa, millet, or amaranth. Enjoy!

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Ingredients:

16 oz. Organic Vegetable Soup
1/4 c. Gluten Free Soy Sauce
1/4 c. Gluten Free Teriyaki
2 T. Gluten Free Corn Starch
1 T. Organic sugar
2 cloves garlic
2 t. freshly ground ginger
1 T. Grape Seed Oil
1 1/2 lbs. organic boneless chicken breast, thinly sliced
1 c. Red Bell Pepper
1 c. broccoli
1 c. sugar snap peas

Instructions:

  1. Mix broth, soy sauce, teriyaki, cornstarch, sugar, garlic powder, and ginger in a small bowl until smooth. Set aside.
  2. Heat oil in large nonstick skillet on medium-high heat. Add chicken in and stir fry for about 6-8 minutes until cooked through. Remove from skillet. Add vegetables to skillet; stir fry for about 8-10 minutes, or until cooked. Return chicken to skillet.
  3. Stir soy sauce mixture. Add to skillet; stirring constantly, and bring to boil on medium heat. Boil 1 minute or until sauce is slightly thickened.

To your good health!

Wendy

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