Food For Thought: Veggie Chicken Stir Fry

This is a great meal for a busy night--for some added fun, leave the forks in the cabinet and bring out the chopsticks! 148 CALORIES

Veggie Chicken Stir Fry

INGREDIENTS
1 T low-sodium soy sauce
1 t hoisin sauce
1 c warm water
1 T cornstarch
1 t peanut or olive oil
1 t garlic, minced
1 t ginger, minced
1 t Thai hot sauce
2 c mushrooms, sliced
2 c broccoli slaw or chopped broccoli
1 c carrots, shredded
1 red pepper, roasted
2 c chicken breasts, cooked and cubed


DIRECTIONS
Makes 4 servings

1. Combine the soy sauce, hoisin, water, and cornstarch in a small bowl.

2.Stir to combine; set aside.

3.In a flat bottomed pan or wok set to high heat, add the oil, garlic, ginger, and Thai hot sauce.

4.Stir fry for 1 minute. Add the vegetables and chicken.

5. Stir fry, moving all ingredients in the wok quickly for 3-4 minutes. Add prepared sauce and continue to cook until the liquid thickens.

6.Serve with brown rice or rice noodles.

Number of Servings: 4

NUTRITIONAL FACTS
FAT: 2.3g
CHOLESTEROL: 41.0mg
SODIUM: 265.3mg
CARBS: 12.7g
DIETARY FIBER: 2.7g
PROTEIN: 18.9