Chicken and Veggie Stir-Fry



 

Ready in 30 Minutes

This colorful chicken and vegetable stir fry is a delight for the eyes as well as the taste buds with its colorful array of yellow squash, red bell pepper, broccolini, and green onions

Makes 4 servings  .........Total: 30 Minutes

1............... pound skinned and boned chicken breasts, cut into thin strips
1/2 ...........teaspoon salt
1/4 ...........cup cornstarch
4 ..............tablespoons vegetable oil, divided 
1/2 ...........pound Broccolini, cut into 1-inch pieces
1 ..............cup chicken broth, divided
1 ..............red bell pepper, cut into thin strips
1 ..............small yellow squash, thinly sliced into half moons 
1/4 ...........cup sliced green onions
2 ..............teaspoons cornstarch
1 ..............tablespoon fresh lime juice
1-1/2 ........teaspoons soy sauce
1 ..............teaspoon Asian chili-garlic sauce
                          **Hot cooked rice**

1.        Sprinkle chicken with salt; toss with 1/4 cup cornstarch.
2.        Stir-fry chicken in 3 Tbsp. hot oil in a large skillet or wok over medium-high heat 5 to 6 minutes or until golden brown and done. Transfer to a plate, using a slotted spoon; keep warm. Add Broccolini and 1/4 cup broth; cover and cook 1 to 2 minutes or until crisp-tender. Transfer to plate with chicken, using slotted spoon.
3.          Add remaining 1 Tbsp. oil to skillet. Sauté bell pepper and next 2 ingredients in hot oil 2 minutes or until crisp-tender.
4.         Whisk together 2 tsp. cornstarch and remaining 3/4 cup broth until cornstarch dissolves. Add broth mixture, chicken, and Broccolini (with any accumulated juices) to bell pepper mixture in skillet. Cook, stirring often, 1 minute or until liquid thickens. Stir in lime juice and next 2 ingredients. Serve over hot cooked rice.
Heart Healthy