Chicken Vegetable Stir-Fry
Serves 4

Ingredients
1 pound boneless chicken breasts
1 16 oz. bag frozen stir-fry vegetables with rice
1/3 cup low-sodium chicken broth
1 tsp. low-sodium soy sauce
2 tsp. cornstarch
2 tsp. water
1 tsp. canola oil
1 tsp. garlic powder
1/8 tsp. red pepper flakes

Preparation

• Dice chicken and stir-fry in wok with canola oil. Cook until no longer pink.
• Remove chicken from wok. Add frozen vegetables, soy sauce, garlic, pepper and chicken broth.
• Heat until broth comes to a boil.
• Combine cornstarch with water. Add chicken to vegetable mixture.
• Pour in cornstarch mixture; stir until sauce thickens.