This Asian-style stir-fry can be made with chicken, beef, tofu, or any protein you like. It is tasty and nutritious… and it is very colorful and attractive.

Serve it with brown rice or whole-grain noodles, a cup of broth, and some tea.

Chef Deb’s Stir-Fry

12 oz boneless chicken, diced
1/2 cup cornstarch
Pan spray
3 Tbs high-oleic safflower oil or sunflower oil
1 bag frozen stir-fry vegetables, defrosted
1 Tbs sugar substitute
1/2 tsp ginger powder
1/8 tsp garlic powder
2 Tbs low-sodium soy sauce
2 cups chicken broth
1 cup cooked chestnuts or chickpeas

Toss chicken with cornstarch to coat. Shake off excess.
Heat sprayed frying pan over medium heat.
Add oil.
Add chicken, and stir-fry on all sides.
Add sugar substitute, seasonings, and soy sauce.
Add broth, and stir-cook until a sauce forms around the chicken. The sauce should be a medium thickness. If too thick, add more broth.
Add vegetables, and stir-cook until they are crisp-tender.
Add chestnuts or chickpeas.

Serve over brown rice or whole-grain noodles.

3 servings.

Tip: For a little zing, garnish with a few drops of hot chili oil.