Chicken Stir-Fry (Hl)

Recipe Ingredients

1 lb	454g / 16oz	Boneless chicken cutlets - cut into 1-inch slices
1/3 cup	78ml	Low-sodium soy sauce
1 tablespoon	15ml	Grated ginger
4 teaspoons	20ml	Olive oil
3		Crushed garlic
2 cups	292g / 10oz	Broccoli florets
1 cup	110g / 3.9oz	Carrots - thinly sliced
1 cup	237ml	Homemade chicken stock or low-sodium bouillon
1 cup	237ml	Snow peas
1 cup	237ml	Fresh mushrooms - sliced
1 cup	237ml	Red or green peppers - sliced into thin strips
		Salt and pepper to taste

Recipe Instructions

Marinate chicken with soy sauce and ginger for several hours in the refrigerator stirring occasionally. In a large non-stick skillet, heat olive oil over medium heat. Add garlic and saute 2 minutes. Add chicken with marinade, broccoli and carrots and cook until chicken loses its pink colour. Add chicken broth, snow peas, mushrooms and peppers. Cover and reduce heat to low. Cook 15 minutes, stirring frequently. Season with salt and pepper.

Serving size: 1/4 of recipe

Source:
TVFN: RECIPE FOR HEALTH SHOW #RHE147

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