Chicken and vegetable stirfryPrint

INGREDIENTS

2 boneless, skinless chicken breasts, chopped (about 14 oz/425 g)

1 tsp (5 mL) ground ginger

1/2 tsp (2 mL) curry powder

Pinch fresh ground pepper

2 tsp (10 mL) sesame oil

1 onion, sliced

2 cloves garlic, minced

4 cups (1 L) fresh or frozen cut vegetables

3/4 cup (175 mL) no salt added chicken broth

1 tbsp (15 mL) hoisin sauce

1 tsp (5 mL) cornstarch

1 tsp (5 mL) sesame seeds, toasted (optional)

DIRECTIONS

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.

NUTRITIONAL INFO
per serving (one portion)