| Total sodium per serving: 188 mg |
Servings: 4 |
Ingredients
- 3/4 cup no salt added chicken broth
- 2 tbsp sodium reduce soy sauce (Chinatown)
- 1 tbsp balsamic vinegar
- 1 tbsp corn starch
- 2 tsp toasted sesame oil
- 1 tsp sugar
- 1 lb boneless, skinless chicken breasts
- 2 tbsp corn starch
- 1/8 tsp freshly ground pepper
- 2 tbsp canola oil (divided)
- 4 scallions, finely sliced (separate white & green parts)
- 2 cloves garlic, minced
- 1/8 – 1/2 tsp red pepper flakes (depending on your heat level)
- 1 tbsp freshly grated ginger
- 1 medium pepper (any color), seeded, cut into 1inch pieces
- 2 ribs celery, sliced on a diagonal
- 4 tbsp unsalted peanuts (optional)
Directions:
1. Put the chicken broth, soy sauce, balsamic vinegar, 1 tbsp cornstarch, sesame oil and sugar into a mixing bowl. Mix well to ensure there are no lumps; set aside.
2. Trim the chicken breasts and cut them into 1inch pieces of uniform thickness. Pat mostly dry with paper toweling.
3. Mix the 2 tbsp cornstarch and black pepper together. Sprinkle a large plate with 1 tbsp of the corn starch, place chicken on top and then sprinkle the remaining tbsp of cornstarch over the top. Roll the chicken pieces around to make sure all sides are coated.
4. Place 1 tbsp canola oil into a wok or large non-stick skillet and heat over medium-high heat. When the oil is hot, add in the chicken pieces and stir-fry for about 5 minutes or until all pieces are browned and no pink remains in the thicker pieces. Remove the chicken pieces to a large plate and set aside.
5. Put the wok back on the stove, add remaining tbsp of canola oil; add in the white part of the scallions, the garlic, red pepper flakes and ginger; stir and heat for minute to release the oils from the pepper flakes. Add in the peppers and celery and heat until tender-crisp.
6. Return the chicken to the wok and stir to mix and all is heated through.
7. Stir the sauce mixture in the bowl and add to the wok, stir and the sauce will begin to thicken.
8. Remove the pan from the heat and serve immediately over rice (values will need to be added).
9. Top each portion with the reserved sliced green part of the scallions.
Makes 4 servings, each serving has approximately 188 mg sodium with the ingredients used.
Original recipe by Eva
