Chicken Veggie Stir Fry
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Ingredients
- 1 pound boneless skinless chicken breasts, diced
- 4 Tbsp. flour
- 1 cup low sodium or homemade chicken broth
- 1/4 cup honey
- 1/4 cup low sodium soy sauce
- 1/2 Tbsp. fresh ginger, peeled and grated
- 2 garlic cloves, minced
- 2 Tbsp. olive or canola oil
- 6 cups broccoli florets
- 1 small onion, sliced
- 12 ounces white button mushrooms, sliced
Ingredients
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Instructions
- In a medium bowl, toss chicken with 2 Tbsp. flour until evenly coated. In a separate bowl, whisk together 2 Tbsp. flour, broth, honey, soy sauce, ginger and garlic. Heat a wok or large heavy-bottomed skillet on medium high heat and add 1 Tbsp. olive oil. Once oil is hot, add chicken and cook until browned. Set chicken aside. Add 1 Tbsp. of oil to the same pan. Once oil is hot, add broccoli, onions and mushrooms to the pan and stir-fry 4 minutes. Pour sauce on veggies and bring to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce is thickened then toss in chicken and cook another 30 seconds.
Recipe Notes
Per serving: 250 calories, 7 g fat, 22 g protein, 26 g carbohydrate, 4 g fiber, 390 mg sodium
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