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(2 servings) 6 oz. natural chicken breast or 8 oz. tofu, extra-firm 1 Tbsp. fresh organic ginger, grated 1 clove garlic, minced 2 tsp. cornstarch 1 Tbsp. Henry's Extra Virgin Olive Oil or organic sesame oil 1/4 c. water chestnuts, sliced 1 carrot, sliced 1/2 c. organic broccoli, cut into floretsv 1/4 c. organic snow peas 1/2 c. organic bok choy (cut into 1-inch pieces) 1/2 c. organic chicken or vegetable broth 1/4 c. Asian Sesame Marinade 1 Tbsp. low-sodium organic soy sauce or tamari 1 c. organic brown rice, cooked Chop chicken or tofu into bite-sized pieces. Place in a bowl and toss with ginger, garlic and cornstarch; set aside. Heat large frying pan or wok over high heat. Add oil. Add veggies and cook for 3 minutes, until heated through. Add broth, cover veggies and cook for one minute. Add tofu or chicken, marinade and soy sauce.Toss until well coated.Cook for about 2 minutes, or until chicken is thoroughly cooked or until it reaches an internal temperature of 165°F. Enjoy half the stir-fry with a half-cup of brown rice. |
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