This is a really easy chicken recipe for a delicious healthy Asian style chicken stir fry. Use your favorite vegetables like fresh onions, green or red peppers, broccoli and green beans. If you have time use fresh garlic and fresh ginger, especially if you like to eat as healthy as possible.
It is super low carb and low fat (if you go easy on the rice/noodles) and makes perfect left overs for lunch the next day. We all need to eat more vegetables and this recipes makes it very easy to do so. It is worth mentioning that you can also substitute tofu if you are having vegetarian guests or feel like a healthy alternative for your family. I am sure you are really going to love this classic Asian dish.
Use the comments below if you have any interesting substitutions or you just want to tell everyone how much you enjoyed it.
- 1 can (14 1/2 ounces) chicken broth
- 1/4 cup reduced sodium soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 tablespoon oil
- 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
- 4 cups cut-up vegetables
- Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and red pepper, if desired, in small bowl until smooth. Set aside.
- Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through.
- Remove from skillet. Repeat with remaining chicken, adding additional oil if needed.
- Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.
- Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened.
- Serve with cooked rice or noodles.