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non-stick cooking spray

1 lb. boneless, skinless chicken breasts or tenderloins (can substitute lean pork or beef), all visible fat discarded, cut into 1-inch cubes

2 tsp. cornstarch

1 Tbsp. low-sodium soy sauce

1 tsp. jarred, minced garlic

1/4 tsp. red pepper flakes

1/4 tsp. ground ginger

16 oz. frozen, packaged stir-fry vegetables

1/4 cup low-sodium chicken broth

2 Tbsp. chopped, unsalted, unoiled peanuts

1 1/2 cups brown rice, cooked to package instructions

Serves 4 | 455 Calories | 265 mg Sodium | $4.21 Per Serving

Spray a medium skillet with cooking spray. In a medium skillet, toss chicken, corn starch, soy sauce, ginger, garlic and red pepper

Cook chicken over medium-high heat for 5 minutes, until no longer pink.

Add vegetables and broth to skillet reduce heat to medium, cover and cook 20 minutes, stirring occasionally. Top with peanuts and serve over brown rice.

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