Ingredients
1 tablespoon cornstarch1 cup reduced-sodium chicken broth1/4 cup reduced-sodium soy sauce1 pound boneless skinless chicken breasts, cut into strips3 garlic cloves, mincedDash ground ginger2 tablespoons olive oil, divided2 cups fresh broccoli florets1 cup sliced fresh carrots1 cup fresh cauliflowerets1 cup fresh or frozen snow peas1 teaspoon sesame seeds, toasted
Preparation
In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside. In a large nonstick skillet, stir-fry the chicken, garlic and ginger in hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm.
In a large skillet, stir-fry broccoli, carrots and cauliflower in the remaining oil for 4 minutes or until crisp-tender. Add snow peas; stir-fry for 2 minutes. Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through. Top with sesame seeds.
