Ingredients:
1 tablespoon peanut oil
2 -3 garlic cloves, minced
1 tablespoon minced fresh ginger
1 lb boneless skinless chicken breasts, cut into strips
1 medium onions, diced
2 cups sliced carrots
1 red bell peppers, seeded and sliced into thin strips
2 cups sugar snap peas
1 (15 ounce) cans baby corn, drained
2 cups broccoli florets
1/4 cup reduced sodium soy sauce
2 teaspoons cornstarch
1 cup reduced-sodium chicken broth
Directions:
Heat oil in a wok or large skillet over medium-high heat.
Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
Add onions, carrots, and peppers and cook 1 minute.
Add snap peas, corn and broccoli and cook 2 minutes.
Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
Dissolve cornstarch in chicken broth in a small bowl and add to wok.
Simmer 2 minutes, until sauce thickens. Serve over rice.
Servings: 4
Time preparation: 10 min.
Time total: 22 min.