Recipe Source: Deliciously Healthy Dinners and Deliciously Healthy Family Meals
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| Prep time | Cook time | Yields | Serving Size |
| 15 minutes | 15 minutes | 4 servings | 3 oz chicken, 1 C vegetables |
| 1 bag (12 oz) frozen vegetable stir-fry | | 1 Tbsp peanut oil or vegetable oil | | 1 Tbsp ginger, minced | | 1 Tbsp garlic, minced (about 2–3 cloves) | | 1 Tbsp scallions (green onions), rinsed and minced | | 2 Tbsp rice vinegar | | 1 Tbsp Asian hot chili sauce (Two-Way Meals) | | 2 Tbsp brown sugar | | 1 Tbsp cornstarch | | 1 C low-sodium chicken broth | | 12 oz boneless, skinless chicken breast, cut into thin strips | | 1 Tbsp lite soy sauce | | | calories | 221 | | Total fat | 6 g | | Saturated fat | 1 g | | Cholesterol | 51 mg | | Sodium | 287 mg | | Total fiber | 3 g | | Protein | 23 g | | Carbohydrates | 21 g | | Potassium | 460 mg | | Vitamin A | 90% | | Vitamin C | 45% | | Calcium | 6% | | Iron | 6% | | Percent Daily Values are based on a 2,000 calorie diet. | |
Directions -
| 1 | Thaw frozen vegetables in the microwave (or place entire bag in a bowl of hot water for about 10 minutes). Set aside until step 6. | -
| 2 | Heat oil in a large wok or sauté pan on medium heat. Add ginger, garlic, and scallions, and stir fry until cooked, but not brown, about 2–3 minutes. | -
| 3 | Add the rice vinegar, chili sauce, and brown sugar to the pan, and bring to a simmer. | -
| 4 | In a bowl, mix cornstarch with chicken broth, and add to the pan. Bring to a boil over high heat, stirring constantly. Lower temperature to a gentle simmer. | -
| 5 | Add chicken, and stir continually for 5–8 minutes. | -
| 6 | Add vegetables, and mix gently. Simmer with lid on to reheat, about 2 minutes. | -
| 7 | Add soy sauce, and mix gently. | -
| 8 | Divide into four even portions, and serve. | Tip: Try serving with a side of steamed rice. |
Chili sauce may be too spicy for children—consider adding this ingredient individually at the table.
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