Joan Lunden's Stir-Fry

Joan Lunden's Stir-Fry Ingredients
1 lb boneless skinless chicken breast cubed
2 cups broccoli florets
1 onion cut into chunks
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
1 green bell pepper, cut in strips
1 cup sliced carrots
I cup asparagus - 1 inch pieces
1 cup edamame beans
1 cup sliced mushrooms
1 cup sliced celery
1 cup bok choy
1 cup snow peas, stems and strings removed
1/2 cup green onions, chopped
1 cup water chestnuts, drained
1 cup baby corns, drained
1 cup coarsely chopped walnuts or sliced almonds
Store bought light/low sodium Stir Fry Sauce OR:



Marinade/Sauce
1 garlic clove, minced
2 tablespoons cornstarch
1-1/2 cups vegetable broth
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon ground ginger
optional: 1/4 tsp red pepper flakes



Directions
1. If making your own sauce, combine ingredients in a bowl and set aside.

2. Add a few dashes of your preferred cooking oil to your pan and turn stove to medium high heat.

3. Add vegetables to pan and cook a few minutes stirring, until vegetables begin to get tender.

4. Add chicken and cook, continuing to stir until chicken is almost cooked through.

5. Add your stir-fry sauce and bring to boil for about 5 more minutes until chicken is fully cooked through.

6. Reduce heat and add nuts.

7. Cook 2 minutes longer or until heated through.

8. Serve over whole grain brown rice and enjoy!

9. Serves 4-6.




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