| Servings: 4 |
Ingredients
- 2 tbsp canola/vegetable oil
- 1 lb chicken breasts, boneless, skinless, sliced
- 1 cup mushrooms sliced or quartered
- 1 cup onion, slivered
- 1 cup carrots, sliced thinly on the diagonal
- 3 tbsp cornstarch (divided into 2 + 1)
- 1 cup Campbell’s Chicken Broth NAS or other no/low sodium broth
- 1/4 cup white wine (or use more chicken broth)
- 1/4 cup lemon juice (about the juice of 2 lemons…don’t forget to zest them first!)
- 2 tbsp brown sugar or honey
- 2 tbsp parsley, chopped (or use cilantro)
- 1 tbsp garlic, minced
- 1 tbsp ginger root, minced
- 1 cup red, yellow & green peppers, slivered
- 1 cup broccoli florets, cut into mini pieces
- 1 cup snow peas, trimmed
Directions
1. Place chicken slices and 2 tbsp corn starch in a sealable plastic bag and toss to coat chicken. When well combined and coated, remove chicken and set aside, discarding excess corn starch.
2. In a medium size bowl, combine broth, white wine, lemon juice, brown sugar and 1 tbsp of corn starch ingredients and mix well.
3. Warm oil in a large frying pan or wok over medium high heat and fry chicken until crispy and golden brown, about 4-5 minutes. Remove from pan and set aside.
4. Lower heat to medium and add onion, carrots and mushrooms to the pan, stirring occasionally, about 2-3 minutes then add garlic and ginger and cook 1 minute more.
5. Add sauce to pan, ensuring it is mixed well and cook for 4 minutes, covered. Add broccoli and cook 2 minutes more, covered.
6. Add snow peas, broccoli and cooked chicken. Mix well and serve over cooked rice or noodles. Garnish with parsley and/or lemon wedges.
1 serving of stir fry has 219 calories, 71mg sodium
Rice noodles used had 10mg sodium in 50g of noodles
Source cookwithcampbells.ca, adapted for low sodium.
