16 ounces skinless, boneless chicken breast, cut in to strips
16 ounces broccoli, cauliflower, sugar snap peas and red pepper mix
1 cup frozen carrots
1⁄2 cup mushrooms, sliced
Sauce:
1⁄3 cup low-sodium soy sauce
1 tablespoon brown sugar
3 tablespoon vinegar
2 teaspoon sesame oil
2 teaspoon ground ginger
1⁄2 teaspoon garlic powder
1 tablespoon cornstarch
1⁄4 cup water
In nonstick skillet, cook chicken 5 – 7 minutes.
Remove chicken from skillet, set aside.
Add to skillet: soy sauce, brown sugar, vinegar, sesame oil and spices.
Bring to a simmer; add vegetables.
Cook 5 – 7 minutes, until vegetables are tender.
Add chicken and cook 2 – 3 minutes longer.
In small container, combine cornstarch and water.
Add to teriyaki mixture. Cook until sauce is thickened.
Serve on instant brown rice.
The Karen Yontz Center's lending library is your source for heart-healthy resources including books on lifestyle, cookbooks, workout DVDs, meditation CDs, and much more.
Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767