Serve on top of steamed brown rice, and you have a quick, easy, and delicious weeknight meal

Recipe Source: Deliciously Healthy Dinners

Prep time Cook time Yields Serving Size

20 minutes 20 minutes 4 servings 1 C chicken and vegetables

Ingredients

1 Tbsp peanut oil or vegetable oil

1 Tbsp ginger, minced

1 Tbsp garlic, minced (about 2–3 cloves)

1 Tbsp fresh scallions (green onions), rinsed and minced

2 C celery, rinsed and sliced

1 C carrots, rinsed and peeled into very thin strips

1 Tbsp cornstarch

1 C low-sodium chicken broth

2 Tbsp rice vinegar

12 oz boneless, skinless chicken breast, cut into thin strips

1 Tbsp lite soy sauce

1/2 Tbsp sesame oil (optional)

1 Tbsp sesame seeds, toasted (optional)

Nutrition Facts 

Calories 188

Total fat 7 g

Saturated fat 2 g

Cholesterol 51 mg

Sodium 237 mg

Total fiber 2 g

Protein 22 g

Carbohydrates 8 g

Potassium 370 mg

Directions

1, Heat oil in a large wok or sauté pan.  Add ginger, garlic, and scallions, and stir fry briefly until cooked, but not brown, about 30 seconds to 1 minute.

2, Add celery and carrots and continue to cook gently until the celery begins to soften.

3, In a bowl, mix cornstarch with chicken broth, and add to the pan.  Add rice vinegar, and bring to a boil over high heat.  Lower temperature to a gentle simmer.

4, Add chicken, and stir continually for 5–8 minutes.

5, Add soy sauce, sesame oil (optional), and sesame seeds (optional), and mix gently.

6, Serve 1 cup chicken stir-fry. 

Photo & recipe courtesy of Keep the Beat™, National Heart, Lung, and Blood Institute.

™Keep the Beat is a trademark of the U.S. Department of Health and Human Services.