Recipe Summary:

Preparation Time: 15 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
Stir Fry Sauce
3 Tbsp low-sodium soy sauce
1 Tbsp rice vinegar or cider vinegar
2 tsp sesame oil
2 tsp cornstarch

3/4 pound boneless, skinless chicken breasts, cut in thin strips
2 cloves garlic, minced
2 tsp vegetable oil
10 cups fresh or frozen vegetables of your choice such as broccoil florets, snow peas, shredded cabbage, chopped bell pepper, chopped jicama, chopped onion, sliced mushrooms

Directions:
Stir Fry Sauce
In a small bowl, mix sauce ingredients together.

In a large skillet or wok, stir-fry chicken and garlic in hot oil until browned. Add vegetables, covered and cook 5 minutes (longer if vegetables are still frozen), stirring occasionally. Cook until vegetables are tender but still crisp. Stir in sauce; cook until sauce thickens. Serve over warm rice.

Nutrition Facts

Vegetable and Chicken Stir Fry
Serving Size 1/6 of recipe