Chicken stir fry - a one bowl wonder that often comes packed full of sodium...via the sauce. With all the bottled stir fry sauces on the market, it's disappointing to find the vast majority packed full of too much salt, msg, and other not-so-natural wonders. This girl is super sodium sensitive and while I love a steaming bowl of goodness, I can live without the puffy eyes it brings. Here I've made my own sauce - just as yummy when you simmer it all together and pour over your favorite combo of stir fry veggies and rice.
Chicken Stir Fry
1 1/2 lbs. bonless chicken breasts, cut into strips
1 tsp. vegetable oil
1 large carrot juliened*
1 small green pepper, sliced thin*
1 cup broccolli flowerets*
1 cup fresh mushrooms, sliced thin*
2 cups peapods, trimmed*
1 can chicken broth
1 Tbs. cornstarch
1 Tbs. soy sauce
1 tsp. ground ginger
1/2 cup cashews (optional)
4 cups rice, cooked according to package directions
In a small bowl, whisk together broth, cornstarch, soy sauce and ginger, set aside. In a large skillet, or wok, heat the vegetable oil and stir fry chicken until no longer pink. Remove chicken and set aside. Add to skillet the onion, green pepper, and mushrooms, stir frying until tender. Pour sauce into skillet with the vegetables and stir until thickened and bubbly. Return chicken to the skillet, adding the peapods as well, stir until heated through. Serve over hot rice and top with cashews.
*can easily substitute your favorite stir fry mix of fresh, frozen veggies.
