|10 min||20 min||4|
|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.
is a great source of lean protein which aids in muscle growth and repair!
are rich in iron and vitamin K