Cook’s notes: A quick meal with lots of veggies and a sauce that isn’t too salty (unlike the stir fry recipe I tried earlier this week with 5 Tbsp. of reduced sodium soy sauce in it!) The flavors are subtle but well balanced. If you want to make this with cooked chicken, such as a rotisserie chicken you’ll need about 10 oz. of chicken. The sauce recipe is modified from a Cooking Light slide show.
0.8 lb (about 12.5 oz.) raw chicken stir fry strips
12 oz. bag vegetable stir fry mix (broccoli florets and slaw, carrot chips, and snow peas), from the produce department
Sauce: Makes about 1/3 cup:
2 tablespoons low-sodium soy sauce
2 teaspoon water
2 teaspoon rice wine vinegar
2 teaspoon minced garlic
1.5 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon minced peeled fresh ginger
Whisk the sauce ingredients together in a small bowl and set them aside. Make sure to break up any cornstarch lumps.
Heat a large skillet over medium heat. Lightly coat the skillet with cooking spray. Add a few spoonfuls of water as needed to keep it from sticking (this is instead of using tablespoons of oil).
Cook the chicken strips until they are no longer pink. Remove them from the skillet.
Coat the skillet one more time with cooking spray. Add the vegetables, and cook until crisp-tender.
Return the chicken to the skillet. Add the sauce, and stir to combine. Cook just until heated through.