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Stir-Fry Your Way

Photo: Mark Ferri; Styling: Andrea Steinberg
Prep time 40 mins
Yield Serves 4

Ingredients

  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons cider vinegar
  • 1/2 tablespoon light soy sauce
  • 2 tablespoons brown sugar
  • 3 tablespoons canola oil
  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces
  • 4 cups of your favorite vegetables (broccoli cut into bite-size pieces, shredded carrots, thinly sliced red bell peppers, chopped onion or thin green beans)
  • 1 tablespoon minced garlic
  • 1 8-oz. can pineapple chunks, canned in juice, drained, optional
  • 2 teaspoons cornstarch mixed with 2 Tbsp. cold water
  • 2 cups cooked brown rice or whole-grain noodles

Nutrition Information

  • calories 427
  • fat 14 g
  • satfat 1 g
  • protein 29 g
  • carbohydrate 46 g
  • fiber 5 g
  • cholesterol 65 mg
  • sodium 193 mg

How to Make It

  1. Preheat a wok or large skillet on low. In a bowl, combine chicken broth, vinegar, soy sauce and brown sugar. Turn heat up to high. Pour in 1 Tbsp. canola oil and, once hot, add half of chicken and sauté until cooked through, about 5 minutes. Remove to a plate. Repeat with 1/2 Tbsp. oil and remaining chicken.

  2. Add vegetables and 1 1/2 Tbsp. oil to wok; sauté until tender, about 3 minutes. Add garlic; sauté 1 minute.

  3. Return chicken to wok; add pineapple, if desired. Pour in chicken broth mixture and stir well. Add cornstarch and stir until sauce thickens and becomes shiny. Serve over brown rice or whole-grain noodles.