In keeping with National Nutrition Month's, "Eat Right with Color" theme, our recipe this week uses an array of colorful veggies to bring a nice splash of color to your plate.
Ingredients:
- 1 to 1 1/2 tablespoons sesame oil (can substitute w/olive oil if desired)
- 1 pound of chicken breast, cut into thin strips
- 1 bunch of fresh broccoli, florets only
- 1 small red pepper, sliced into strips
- 1 small yellow pepper, sliced into strips
- 1 small sweet onion, sliced into strips
- 1/2 cup of snow peas
- 1, 8oz can of sliced water chestnuts (drained)
- 3 garlic cloves, minced
- 1/2 cup of matchstick carrots
- 3 tablespoons of soy sauce
- 3/4 cup of reduced sodium chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons of cold water
- 1 teaspoon sesame seeds, toasted
- Hot cooked rice (try brown rice for a healthier option)
Directions:
In a wok or deep non-stick skillet, heat oil over medium heat until hot. Add chicken and stir-fry for about 6 to 8 minutes or until juices run clear and chicken is no longer pink in the middle. Remove chicken when done and set aside.
Add broccoli, peppers, onions, snow peas, water chestnuts, and garlic to pan and stir-fry until the veggies are crisp-tender, about 3 to 4 minutes. Add matchstick carrots and stir fry for an additional minute.
Return chicken to the pan. Add chicken broth and soy sauce and bring to a boil. In a small bowl combine cornstarch and water. Stir cornstarch mixture into pan and cook for 1 to 2 minutes, stirring constantly. Serve over rice with toasted sesame seeds sprinkled on top.
