CHICKEN VEGETABLE STIR-FRY

Serves 4.

Ingredients:

1 pound boneless chicken breasts
1 16-oz. bag frozen stir-fry vegetables with rice
1/3 cup low-sodium chicken broth
1 tsp. low-sodium soy sauce
2 tsp. cornstarch
2 tsp. water
1 tsp. canola oil
1 tsp. garlic powder
1/8 tsp. red pepper flakes

Preparation:

Dice chicken and stir-fry in wok with canola oil. Cook until no longer pink.Remove chicken from wok. Add frozen vegetables, soy sauce, garlic, pepper and chicken broth.Heat until broth comes to a boil.Combine cornstarch with water. Add chicken to vegetable mixture.Pour in cornstarch mixture; stir until sauce thickens.

Nutrients per serving:
Calories:239
Total fat:7.5 g
Sodium:108.5 mg
Cholesterol:64 mg