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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Delicious and low fat as well. You can easily substitute powdered ginger for the fresh just cut back on the amount. also adding any type of vege that you want to this is equally as good. I like to sometimes add water chestnuts or bamboo shoots to this meal. Ingredients:
2 cups broccoli |
2 cups carrots |
2 cups sugar snap peas |
2 cups chicken, chopped |
1/2 cup chicken broth |
1/4 cup soy sauce |
2 tsp garlic, chopped |
2 tsp ginger, grated |
1 tsp pepper |
1 tbs cornstarch |
1/2 cup chicken broth |
Directions:
1. In a large skillet or wok add soy sauce, garlic and ginger. cook for 2 minutes.
2. Add chicken and stir fry until fully cooked, add carrots and cook for a few minutes, then broccoli, and finally sugar snap peas.
3. Add 1/2 cup chicken broth and cook until bubbly.
4. Mix together cornstarch and additional chicken broth until smooth. Add to the pan. Cook until thickened and bubbly.
5. Serve over 1 cup of warm rice for a full meal under 400 calories.
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