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Suggested Serving Size

1 cup stir fry, 1/2 cup rice

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Ingredients

• 1 cup reduced-sodium chicken broth (gluten free if needed)
• 1 1/2 Tbsp fresh lemon juice
• 1 Tbsp soy sauce (gluten free if needed)
• 1 garlic clove, minced
• 2 tsp cornstarch
• 1 Tbsp olive oil or canola oil
• 2 boneless, skinless chicken breast halves (4 oz each), cut into strips
• 1 cup broccoli florets
• 1/2 large red bell pepper, cut into 1-inch strips
• 1/2 large yellow bell pepper, cut into 1-inch strips
• 1 yellow onion, sliced
• Black pepper to taste
• 2 cups cooked brown rice

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Preparation

1. In a small bowl, whisk together chicken broth, lemon juice, soy sauce, garlic and cornstarch.
2. Heat oil in skillet over medium-high heat until hot. Add chicken strips and sauté, stirring, for 3 minutes, or until browned. Add broccoli, bell peppers, and onion and sauté, stirring, for 3 to 4 minutes, or until onion is softened.
3. Stir in broth mixture and cook, stirring occasionally, for about 3 minutes, or until sauce thickens. Serve over brown rice.

Nutrition

Calories	245
Total Fat	5
Sat Fat	1
Cholesterol	33
Sodium	414
Total Carb	32
Fibers	3
Sugars	0
Proteins	18