Chicken & Veggies Stir-fry
Perfectly Balance Your Plate
Serve with 1 cup baby spinach and 1 cup noodles or steamed rice.
1 tbsp vegetable oil
1 lb (450 g) boneless, skinless chicken breasts
4 cups chopped broccoli florets
1 bell pepper
1 tbspAsian Stir-Fry Seasoning
1 cup preparedRamen Broth
1 tbsp cornstarch
- Heat oil in Wok. Meanwhile, cut chicken into strips. Add chicken and stir-fry for 2–3 min, until golden. Remove and set on a plate.
- Chop broccoli; slice bell pepper. Add broccoli, pepper, and seasoning to wok. Drizzle with a little water; cover and steam for 2 min, until tender-crisp. Meanwhile, stir broth with cornstarch.
- Return chicken to wok and pour broth mixture on top. Simmer, uncovered, for 1 min, until sauce is thick.
Per serving: Calories 200, Fat 7 g (Saturated 4.5 g, Trans 1 g), Cholesterol 65 mg, Sodium 95 mg, Carbohydrate 10 g (Fiber 3 g, Sugars 3 g), Protein 26 g.
Swap chicken for 1 lb (450 g) cubed firm tofu.