Ginger Chicken & Vegetable Stir-Fry

Ingredients

• 1 lb boneless skinless chicken breast, thinly sliced
• 2 cups cooked brown rice (cooked without salt)
• 2 cups broccoli florets
• 1 cup snap peas
• 1 red bell pepper, sliced
• 1 carrot, thinly sliced
• 1 Tbsp canola or peanut oil
• 1 tsp toasted sesame oil

Sauce

• 1 Tbsp low-sodium soy sauce
• 2 Tbsp rice vinegar (unseasoned)
• 1 Tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 tsp honey
• 1 tsp cornstarch mixed with ¼ cup water
• Pinch of red pepper flakes

Steps

1. Whisk the sauce ingredients together.
2. Heat the canola oil in a wok or large skillet over high heat. Cook the chicken 4–5 minutes until no longer pink. Move to a plate.
3. Add the broccoli, carrot, pepper and snap peas with 2 Tbsp water. Stir-fry 3–4 minutes until crisp-tender.
4. Return the chicken, pour in the sauce and toss 1 minute until glossy.
5. Drizzle with sesame oil and serve over ½ cup brown rice each.

Low-sodium tips

• Even low-sodium soy sauce has about 550 mg per tablespoon. Measure it rather than pouring.
• Check chicken packaging for "enhanced" or "contains up to X% solution," which means added salt water.
• Unseasoned rice vinegar has no sodium; "seasoned" rice vinegar does.