4 servings (~1/2 cup each)
Ingredients:
3/4 cup fat free chicken broth
3 tbsp soy sauce
1 tbsp cornstarch
1/2 tsp ground ginger
1/2 cup onion, sliced
2 tsp minced garlic
1 cup snow peas, sliced
1/2 cup carrots, sliced
1/2 cup red pepper, sliced
8 oz chicken breast, 3/4" cubes
8 oz shrimp
Directions:
Whisk broth, soy sauce, cornstarch and ginger together in a small bowl until well blended and set aside.
Spray a large skillet lightly with oil and heat over medium high heat for 1 minute.
Add the onions and garlic, cook 1-2 minutes, stirring occasionally. Remove from skillet and set aside.
Add the snow peas and carrots to the skillet, cook 2 minutes stirring frequently. Add the bell pepper, cook 2 more minutes or until vegetables are crisp tender. Remove from skillet and set aside.
Add the chicken and shrimp to the skillet, cook 3-4 minutes or until the chicken is no longer pink but the shrimp is.
Push the chicken and shrimp to one side, stir broth mixture and pour into skillet. Cook for 1 minute or until broth is thickened, stirring constantly.
Add back in the vegetables, onion and garlic. Cook 1-2 minutes or until everything is heated through.
Suggested Serving: Serve over veggie/palmini noodles or cauliflower rice.
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