Who doesn’t like a good chicken recipe? We have a pan-fried chicken recipe that’s delicious, heart healthy and ready in about a half hour.
16 ounces skinless, boneless chicken breast, cut in to strips
16 ounces broccoli, cauliflower, sugar snap peas and red pepper mix
1 cup frozen carrots
1/2 cup mushrooms, sliced
1/3 cup low-sodium soy sauce
1 tablespoon brown sugar
3 tablespoon vinegar
2 teaspoon sesame oil
2 teaspoon ground ginger
1/2 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
In nonstick skillet, cook chicken 5-7 minutes. Remove chicken from skillet, set aside.
Add to skillet: soy sauce, brown sugar, vinegar, sesame oil and spices. Bring to a simmer; add vegetables. Cook 5-7 minutes, until vegetables are tender.
Add chicken and cook 2-3 minutes longer. In small container, combine cornstarch and water.
Add to teriyaki mixture. Cook until sauce is thickened. Serve on instant brown rice.
From Karen Yontz Women’s Cardiac Awareness Center Heart Healthy Recipes