1. In a bowl, toss chicken with ginger, curry and pepper.
  2. In a nonstick skillet heat, 1 tsp (5 mL) of the oil and brown chicken. Remove to plate.
  3. Return skillet to medium heat and add remaining oil. Cook onion and garlic for 2 minutes to start softening. Add vegetables and chicken.
  4. In a small bowl, whisk together broth, hoisin and cornstarch. Pour into skillet and bring to a simmer. Cover and cook for about 5 minutes or until chicken is no longer pink inside.
  5. Sprinkle with sesame seeds before serving, if using.
  6. Enjoy this over steamed brown rice or quinoa.

per serving (one portion)

Calories 262
Protein 28 g
Sodium 196 mg
Potassium 595 mg
Total fat 4 g
Saturated fat 1 g
Cholesterol 63 mg
Carbohydrates 26 g
Fibre 5 g
Sugars 7 g
Added sugars 0 g