| 11 | 30 | 204 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 4 |
| 2 tsp | Cornstarch |
| 341 gm | Chicken breast, boneless, skinless (cut into bite-size pieces) |
| 2 tbsp | Vegetable oil (divided or grapeseed oil) |
| 2 medium stalk(s) | Celery (sliced on diagonal) |
| 1 small | Yellow onion (thinly sliced) |
| 1/2 cup | Chicken broth (stock), low sodium |
| 1/2 tsp | Ginger, ground |
| 114 gm | Snow peas, raw |
| 2 tbsp | Slivered almonds (or canned sliced water chestnuts) |
| 1 tbsp | Soy sauce, low sodium (or use coconut aminos) |
| 1 dash | Black pepper |
1. Place cornstarch in a bowl. Add chicken and toss to coat.
2. In a wok or large skillet, heat 2 tsp (10 mL) oil over medium-high heat.
3. Stir-fry chicken in batches for 5 to 7 minutes or until golden on all sides, adding oil as needed between batches.
4. Transfer chicken to a warm plate. Wipe out skillet.
5. Add 1 tsp (5 mL) oil to skillet. Stir-fry celery and onion for 4 minutes or until softened. Stir in broth and ginger; reduce heat and simmer for 4 minutes.
6. Return chicken and any accumulated juices to pan and stir in snow peas, almonds and soy sauce; cover and simmer for 2 minutes.
7. Taste and season with up to ¼ tsp (1 mL) salt.
8. Season to taste with pepper.
Chicken
is a great source of lean protein which aids in muscle growth and repair!
Snow Peas
are rich in iron and vitamin K
| Meat | 0.9 |
| Vegetables | 1.5 |
