6cupsfresh mixed vegetablesbroccoli, cabbage, peppers, celery, etc.
½teaspoonsesame oil
1green onionfor garnish
Sauce
¼cuplow sodium chicken broth
2tablespoonssoy sauceor tamari
1tablespoon fish sauceor to taste
Instructions
Combine chicken broth, soy sauce, and fish sauce in a small bowl. Set aside.
In a large skillet on medium-high heat, add olive oil. Add the chicken in an even layer and season with pepper. Cook until browned on all sides and no pink remains. Remove chicken and set aside.
Add garlic and ginger to the pan with additional olive oil if needed. Cook just until fragrant (about 1 minute). Add vegetables to the pan and stir fry for about 5 minutes until tender-crisp.
Add the chicken back into the pan and pour sauce overtop. Stir fry for an additional 1-2 minutes.
Remove from heat and stir in sesame oil. Garnish with green onion and sesame seeds.
Notes
Nutritional value will vary based on vegetables added. This recipe was calculated using frozen mixed vegetables.
Refrigerate leftovers in an airtight container for up to 3 days and freeze portions in a zippered bag for up to a month.