2 tsp. minced garlic

2 (4-oz.) grilled chicken breasts, cut into small bits

1 (1-lb.) package frozen stir-fry vegetable blend

3 T. cornstarch

3 T. soy sauce

1-1/2 C. chicken broth

1 T. curry powder

1 tsp. ginger

1 tsp. cayenne pepper

 

Sauté the garlic in a large skillet or wok for about 2 minutes on medium to high. Add the chopped chicken breasts and frozen vegetables, stir-fry for 4 to 5 minutes. Reduce heat to low. Combine the remaining ingredients together in a small mixing bowl or measuring C.. Stir into the chicken/vegetable mixture and cook for 3 to 4 more minutes, stirring often. Serve over steamed rice.  Tip: If you like a saucier version, add 2 C. of chicken broth to the sauce mixture.

 

 

Yield:

Calories:

Fat:

Fiber: