Zone Chicken & Vegetable Stir Fry

This is a stir fry recipe that I frequently use that fits Zone guidelines. It is extremely tasty and very satisfying--I actually have trouble eating it all. Please note that while this meal fits into the 40-30-30 pattern, it IS high in sodium. This isn't a problem for me, as I rarely use salt, but if you are on a low-sodium diet, this recipe would not be for you.

• Ready In: 30 mins
• Serves: 1
• Yields: 3 blocks

Ingredients

• 3  ounces chicken breasts, broiled
• 1  cup broccoli
• 1⁄2 cup snow peas
• 1⁄2 cup mushroom, sliced
• 1⁄2 cup  red pepper, sliced
• 2⁄3 cup onion
• 1⁄2 cup water chestnut
• 2  teaspoons gingerroot, grated
• 1  teaspoon garlic, chopped
• 1⁄2 teaspoon  sesame oil
• 1⁄2 teaspoon olive oil
• 1  tablespoon soy sauce
• 1  tablespoon oyster sauce
• 1⁄2 cup chicken broth
• 1  tablespoon cornstarch

Directions

1. Steam the broccoli and snow peas for about 5 minutes, till crisp tender.
2. Heat large skillet and oils, then add onions and peppers.
3. Stir-fry for about 3-4 minutes, or until vegetables start to soften.
4. Add mushrooms, garlic, and gingeroot and stir-fry an additional two minutes.
5. Add remaining vegetables, chicken, soy sauce, and oyster sauce, and stir-fry for another minute.
6. Mix cornstarch into broth, then add to the wok.
7. Cook until sauce starts to thicken.
8. This recipe makes one 3 block serving.