Simple Chicken Stir Fry

Ingredients

1 cup low sodium chicken broth or low sodium vegetable broth

2 tablespoons lower sodium soy sauce

2 teaspoons cornstarch

1 clove garlic (minced or grated)

1/2 teaspoon ground black pepper

1 tablespoon olive oil

1 (14 ounce) bag frozen stir-fry vegetables

1 1/2 cup cooked chicken or tofu

Directions

1. Preheat the oven to 375 degrees F.

2. Place the boneless, skinless chicken breasts in a baking dish. Season with salt and pepper and drizzle with olive oil.

3. Bake for approximately 25-30 minutes or until meat thermometer registers 160 degrees in the thickest part of the breast.

4. Remove chicken from dish and let rest for 10 minutes. Once cool, cut into strips.

5. Add olive oil to a non-stick skillet over high heat. Add the frozen vegetables and sauté for 5-7 minutes.

6. While the vegetables are sautéing, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined.

7. Add the chicken strips and sauce to the pan and sauté another 5-7 minutes, until chicken is heated through and sauce is thickened.

8. Serve or let cool then store in an airtight container in the refrigerator for up to 1 week.

Nutritional information:

4 Servings

Serving Size: 1 ½ cups

Calories: 180

Total Fat: 8g

Saturated Fat: 1.6g

Cholesterol: 45mg

Sodium: 380mg

Total Carbohydrate: 9g

Fiber: 2g

Protein: 18g