Maple Soy Chicken Vegetable Stir Fry

Chicken Breast, no skin, 1 breast, bone and skin removed

Marinade:
*Kikkoman Lite Soy Sauce, 2 tbsp
Maple Syrup, .25 cup
Garlic, 3 cloves - minced

Veggies: (substitute what you like/have on hand)
Broccoli, fresh, .75 bunch
Cauliflower, raw, .25 head, small (4" dia)
Carrots, raw, 1 large (7-1/4" to 8-1/2" long)
*Snap peas, 1.25 cup
*Peppers, sweet, red, fresh, .25 cup, chopped
Onions, raw, .75 cup, chopped
Celery, raw, 1 cup, diced
Water chestnuts, 0.5 cup slices

Olive Oil, 2 tbsp

Cut chicken into bite-size pieces. Combine syrup, soy sauce and garlic. Pour over chicken and marinate while chopping veggies (or longer).

Cut veggies into bite-size chunks. Saute onion in 1 T. olive oil a minute or two; add other veggies and cook 'till tender-crisp. Remove from pan & keep warm. Add 1 T. olive oil to pan and add chicken (without marinade) - cook until no longer pink. Return veggies to pan, pour marinade over and cook another 2-3 minutes. Serve over brown rice or wild rice (calories not included in recipe). Makes 3 generous servings.

(I like to do all the prep work in the morning so I can do my after work work-out, then quickly stir fry dinner.

Number of Servings: 3

Recipe submitted by SparkPeople user BESTSUSIEYET.