4 servings (1 cup each)
Ingredients:
2 chicken breasts, thinly sliced
1 tsp sesame oil
1/3 cup fat free chicken broth
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp cornstarch
2 tsp minced garlic
1 tsp minced ginger
8 oz uncooked cabbage, thinly sliced
1/2 cup uncooked mushrooms, sliced
1/2 cup uncooked carrots, thinly sliced
1/2 cup uncooked broccoli, florets
1/2 cup uncooked cauliflower, florets
1/2 cup water chestnuts, sliced
2 cups hearts of palm, noodles
Directions:
In a medium bowl mix the chicken with the sesame oil. Set aside.
In another bowl, combine the chicken broth, soy sauce, oyster sauce and cornstarch. Mix thoroughly and set aside.
Spray a large skillet and heat over medium high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
Add the garlic and ginger to the pan and cook until fragrant, about 1 minute.
Add the mushrooms, veggies and water chestnuts. Stir fry until vegetables are tender.
Return the cooked chicken to the pan and add the hearts of palm noodles and reserved sauce. Cook for 3 minutes, until everything is heated through.
Suggested Serving: Serve with sliced green onions and toasted sesame seeds.
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