Chicken Stirfry

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


  • 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


  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.