Simple Chicken Stir Fry

Ingredients

  • 1 Cup low sodium chicken broth / low sodium vegetable broth (V) *

  • 2 Tablespoons lower sodium soy sauce

  • 2 teaspoons Cornstarch *

  • 1 clove garlic (minced or grated) *

  • 1/2 teaspoon ground black pepper *

  • 1 Tablespoon olive oil *

  • 1 (14 ounce) bag frozen stir-fry vegetables

  • 1 1/2 Cup cooked chicken / tofu (V)

    * Ingredients not provided in Kit

Directions

  • Preheat the oven to 375 degrees F.

  • Place the boneless, skinless chicken breasts in a baking dish. Season with salt and pepper and drizzle with olive oil.

  • Bake for approximately 25-30 minutes or until meat thermometer registers 160 degrees in the thickest part of the breast.

  • Remove chicken from dish and let rest for 10 minutes. Once cool, cut up into strips.

  • Add olive oil to a non-stick skillet over high heat. Add the frozen vegetables and sauté for 5-7 minutes.

  • While the vegetables are sautéing, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined.

  • Add the chicken strips and sauce to the pan and sauté another 5-7 minutes, until chicken is heated through and sauce is thickened.

  • Serve or let cool then store in an airtight container in the refrigerator for up to 1 week.

(V) Vegan Substitute Item

(GF) Gluten-Free Substitute Item

(NF) Nut-Free Substitute Item