Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 4 tbsp. Hy-Vee light soy sauce | ||
| 1 tbsp. rice vinegar | ||
| 1 tbsp. grated fresh ginger or 1 tsp Hy-Vee ground ginger | ||
| 2 tsp. minced garlic | ||
| 1 tsp. toasted sesame oil | ||
| ⅛ tsp. Hy-Vee crushed red pepper | ||
| 1 lbs. boneless, skinless chicken breasts, cut into strips | ||
| 4 tsp. Hy-Vee canola oil, divided | ||
| 6 c. assorted vegetables (such as thinly sliced carrots, broccoli florets, red onion wedges, red bell pepper strips and sugar snap peas) or 1 (16 oz) bag Hy-Vee frozen stir-fry vegetables | ||
| 2 tsp. Hy-Vee cornstarch | ||
| ¾ c. Hy-Vee 33%-less-sodium chicken broth | ||
| 2 c. hot cooked quinoa | ||
| 1 tbsp. sesame seeds, toasted |
Directions
- For marinade, whisk together soy sauce, rice vinegar, ginger, garlic, sesame oil and crushed red pepper. Place chicken in a resealable plastic bag set in shallow dish. Add marinade; seal. Chill for 30 minutes, turning once. Drain, reserving marinade.
- In a large skillet, heat 3 teaspoons canola oil over medium-high heat. Add chicken to skillet. Cook, stirring only when browned, until most of pink is gone, about 10 minutes. Remove chicken from skillet; keep warm.
- Add remaining 1 teaspoon canola oil and assorted vegetables to skillet; cook and stir for 2 to 3 minutes or until crisp-tender. In a small bowl, whisk cornstarch into chicken broth, then whisk in reserved marinade. Cook and stir about 2 minutes or until thickened. Stir in chicken; heat through. Serve over quinoa. Sprinkle with toasted sesame seeds.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 60mg
- Sodium: 650mg
- Total Carbohydrates: 25g
- Protein: 25g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 25%
0%
Iron 10%
0%
Calcium 4%
Recipe Source:
Hy-Vee Seasons Health 2014.