Chicken Vegetable Stir-fry

1/4 cup (60 ml) light soy sauce
1 1/2 cups (360 ml) low sodium chicken stock
2 Tablespoons (16 g) cornstarch
1 Tablespoon water
1 teaspoon granulated sugar
Red or white pepper, to taste
2 Tablespoons (30 ml) olive oil
2 cups (280 g) diced chicken breast
1 cup (90 g) chopped broccoli
1 garlic clove, minced
1 cup (110 g) grated carrots
1 cup (150 g) chopped red bell pepper
1 cup (150 g) chopped green bell pepper
1 cup (100 g) chopped onion
1 cup (70 g) sliced mushrooms

Rice is not included in the nutritional calculations.

1.To make sauce, place soy sauce, chicken stock, cornstarch, water, sugar, and pepper into a blender and blend for 20 seconds and set aside.
2. Stir-fry chicken in olive oil in a large pan until thoroughly cooked.
3. Add broccoli and stir-fry for approximately 3 minutes.
4. Add remaining vegetables and almonds and cook until crisp tender.
5. Pour sauce over stir-fry and cook until thickened.
6. Serve over hot cooked rice.


Serving Size: Makes 3 servings for 1/2 cup each.

Number of Servings: 3

Recipe submitted by SparkPeople user MAGS650.