Prep Time: 10 Min
Cook Time: 10 Min
Servings: 4
Serving Size: 1 1/2 cup

Ingredients:

• 1 cup low sodium chicken broth
• 2 tbsp lower sodium soy sauce
• 2 tsp Cornstarch
• 1 clove garlic (minced or grated)
• 1/2 tsp ground black pepper
• 1 tbsp olive oil
• 1 (14 oz) bag frozen stir-fry vegetables
• 1 1/2 cup cooked chicken

Directions:

1. Add olive oil to a non-stick skillet over high heat. Add the frozen vegetables and sauté for 5-7 minutes.
2. While the vegetables are sautéing, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined.
3. Add the chicken and sauce to the pan and sauté another 5-7 minutes, until chicken is heated through and sauce is thickened.
4. Serve or let cool then store in an airtight container in the refrigerator for up to 1 week.