Recipe Source: Deliciously Healthy Dinners
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| Prep time | Cook time | Yields | Serving Size |
| 20 minutes | 20 minutes | 4 servings | 1 C chicken and vegetables |
| 1 Tbsp peanut oil or vegetable oil | | 1 Tbsp ginger, minced | | 1 Tbsp garlic, minced (about 2–3 cloves) | | 1 Tbsp fresh scallions (green onions), rinsed and minced | | 2 C celery, rinsed and sliced | | 1 C carrots, rinsed and peeled into very thin strips | | 1 Tbsp cornstarch | | 1 C low-sodium chicken broth | | 2 Tbsp rice vinegar | | 12 oz boneless, skinless chicken breast, cut into thin strips | | 1 Tbsp lite soy sauce | | ½ Tbsp sesame oil (optional) | | 1 Tbsp sesame seeds, toasted (optional) | | | calories | 188 | | Total fat | 7 g | | Saturated fat | 2 g | | Cholesterol | 51 mg | | Sodium | 237 mg | | Total fiber | 2 g | | Protein | 22 g | | Carbohydrates | 8 g | | Potassium | 370 mg | |
Directions -
| 1 | Heat oil in a large wok or sauté pan. Add ginger, garlic, and scallions, and stir fry briefly until cooked, but not brown, about 30 seconds to 1 minute. | -
| 2 | Add celery and carrots and continue to cook gently until the celery begins to soften. | -
| 3 | In a bowl, mix cornstarch with chicken broth, and add to the pan. Add rice vinegar, and bring to a boil over high heat. Lower temperature to a gentle simmer. | -
| 4 | Add chicken, and stir continually for 5–8 minutes. | -
| 5 | Add soy sauce, sesame oil (optional), and sesame seeds (optional), and mix gently. | -
| 6 | Serve 1 cup chicken stir-fry. | |
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