Chicken and Vegetable Stir Fry |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This came from a diabetic cook book and is very easy and very delicious. Dinner can be ready in 20 minutes, aside from marinading. Ingredients:
2 tablespoons water |
3 tablespoons rice vinegar |
2 tablespoons soy sauce (low sodium preferred) |
1 clove garlic, minced |
2 green onions, chopped |
1 lb boneless skinless chicken breast, skinned and cut into small strips |
2 tablespoons sesame oil |
1 cup celery, cut diagonally |
1 cup carrot, sliced diagonally |
1 cup broccoli, flowerets and stems,sliced |
1 cup chinese pea pod |
1 tablespoon sesame seeds |
Directions:
1. In a glass dish, combine water, soy sauce, vinegar, garlic, onions and chicken and refrigerate for at least 2 hours.
2. Drain chicken and reserve marinade.
3. In a large skillet or wok, heat sesame oil over medium-high heat until hot.
4. Add chicken and cook, stirring constantly, until chicken loses it's pink color.
5. Remove chicken Add celery, carrots, and broccoli and cook, stirring, for at least 3 minutes.
6. Add pea pods and marinade and cover.
7. Let vegetables steam for 2-3 minutes Add chicken and sesame seeds and stir to combine Vegetables should be crisp-tender, pea pods still bright and green.
8. Serve with rice.
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