Stir-Fry Chicken

By Dorothea Malloy

Serves 6

Ingredients:
1 1/2 lb boneless, skinless chicken breast, thinly sliced
2-3 TB low sodium soy sauce, to taste
3/4 cup low sodium chicken broth, divided use
1-2 tsp grated fresh ginger, or 1/2 tsp powdered ginger
1 tsp 5 Spice Blend
1 clove garlic, crushed
3 TB olive oil (divided use)
1 1/2 cups diagonally sliced carrots
1 1/2 cups thinly sliced broccoli or cauliflower
1 10-oz package frozen peas, thawed
4-6 green onions, white part thinly sliced; green part cut into ½-inch lengths
1 cup diagonally cut celery
4 oz mushrooms, sliced
2 TB cornstarch

Directions:
1. In a medium bowl, combine chicken with soy sauce, ginger, garlic, and 5 Spice Blend. Refrigerate 15-30 minutes.
2. Preheat 1 TB oil in skillet, uncovered, at medium-high heat, about 2 minutes.
3. Add carrots and stir-fry for 2 minutes.
4. Add 1/4 cup chicken broth. Cover and steam 4 minutes.
5. Remove carrots to a large bowl.
6. Heat 1 TB oil in pan. Add broccoli and peas and stir-fry for 2 minutes. Remove to bowl with the carrots.
7. Add onions, celery and mushrooms and stir-fry for 2-3 minutes. Remove to bowl with the carrots, broccoli, and peas.
8. Heat 1 TB oil in pan. Add chicken with marinade and stir-fry until cooked through. Stir vegetables into chicken.
9. Combine 1/2 cup chicken broth and cornstarch. Stir into chicken mixture and cook until thick. Serve over brown rice.