Chicken and Vegetable Stir Fry

Name: Chicken and Vegetable Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 serving(s)
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

(4)

Recipe by luminajd

This came from a diabetic cook book and is very easy and very delicious. Dinner can be ready in 20 minutes, aside from marinading.

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READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

In a glass dish, combine water, soy sauce, vinegar, garlic, onions and chicken and refrigerate for at least 2 hours.
Drain chicken and reserve marinade.
In a large skillet or wok, heat sesame oil over medium-high heat until hot.
Add chicken and cook, stirring constantly, until chicken loses it's pink color.
Remove chicken Add celery, carrots, and broccoli and cook, stirring, for at least 3 minutes.
Add pea pods and marinade and cover.
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.
Serve with rice.

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