You've gotta love stir-fries. They are really fast and easy to make and also one of my favorite ways to get my daily dose of a variety of vegetables--the more color, the healthier (and of course, I used all organic and encourage you to do so also). Plus, stir-fries taste so good; it doesn't even taste like you're eating healthy.
16 oz Boneless Skinless Chicken Breasts (Organic!)
1/4 cup Cornstarch
2 Tbsp. Reduced-Sodium Soy Sauce
1 tsp. Ground Ginger
1 tsp. Garlic Powder
1 cup Chicken Broth
1/3 cup Sweet 'n Sour Sauce (try to find one with high fructose corn syrup and too many preservatives!)
3 Tbsp Cooking Oil, divided
2 cups Broccoli Florets
1 cup Sliced Carrots (about 3 carrots)
1 Red Bell Pepper, cut into strips
1 Green Bell Pepper, cut into strips
4 oz. Mushrooms (I used canned, but fresh also works)
Whole-Grain Brown Rice
1. Cut chicken into approximately 1-in. squares; place in a bowl (or plastic bag) with cornstarch and toss to coat.
2. In a separate bowl, combine soy sauce, ginger, garlic powder, sugar, and chicken broth. Set aside.
3. Over Medium-High to High heat, heat 2 Tbsp. oil in a large skillet or wok. Once oil is warm, add chicken and stir-fry 3-5 minutes (or until no longer pink). Remove from skillet/wok.
4. Add remaining oil. Stir- fry broccoli, carrots, bell peppers, and mushrooms for 5-7 minutes or until crisp-tender.
5. Add chicken to the skillet. Pour in chicken broth mixture and sweet and sour sauce. Cook and stir until thickened and hot.
6. Serve over a bed of whole-grain brown rice (I made instant brown rice, bowling water while I cut chicken and adding rice after chicken was cooked and before I stir-fried the veggies).