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1poundbonelessskinless chicken breasts cut into thin strips
1tablespoonfresh grated ginger
6cupsfresh mixed vegetablesbroccoli, cabbage, peppers, celery, etc.
¼cuplow sodium chicken broth
1tablespoon fish sauce
cilantro for garnish
Combine sauce ingredients and set aside.
In a large pan, preheat 1 teaspoon olive oil. Cook half of the chicken until cooked through. Repeat with remaining chicken. Remove chicken and set aside.
Add remaining teaspoon of olive oil to the pan with garlic and ginger. Cook just until fragrant (about 1 minute). Add vegetables to the pan and stir fry for about 5 minutes until tender crisp. Add chicken to the pan and toss with vegetables.
Move the chicken/veggies to one side of the pan. Pour sauce into the pan and toss with chicken & veggies.
Remove from heat and stir in sesame oil. Serve with cauliflower rice or zucchini noodles.
Note: Nutritional value will vary based on vegetables added. This recipe was calculated using 2 cups broccoli, 1 cup each celery, red pepper, green pepper and carrots.