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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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You could easily double or triple this recipe. Ingredients:
3 tablespoons chopped red bell peppers |
2 garlic cloves, minced |
1/4 cup chicken broth |
1/8-1/4 teaspoon black pepper (or to taste) |
1 teaspoon cornstarch |
1 tablespoon soy sauce |
1/2 teaspoon white vinegar |
1 (1 g) packet splenda sugar substitute |
1/4 teaspoon curry powder |
1 teaspoon lemon juice or 1 teaspoon lime juice |
1/2 cup broccoli floret |
1/2 cup baby carrots |
1/4 string beans or 1/4 snow peas |
Directions:
1. In a small bowl mix the chicken broth, pepper, cornstarch, soy sauce, vinegar, splenda, curry, and lemon juice. Set aside.
2. Heat a nonstick pan coated with pam over medium high heat and add garlic and peppers.
3. Saute for 2 minutes.
4. Add broccoli, carrots, and beans.
5. Saute until they reach your desired tenderness.
6. Reduce heat to low and add in the cornstarch mixture.
7. Cook for about 3 to 5 minutes or until sauce has thickened and veggies are completely coated.
8. Serve over brown rice if desired.
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