Chicken & Veggie Stir Fry

Adapted from Cooking Light

In the mood for a healthy chicken stir fry? Look no further! I modified a recipe from Cooking Light to include chicken instead of shrimp, and I also changed up the veggies a little. This turned out great! Enjoy!

Ingredients:

• 1/4 cup fat-free, less-sodium chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon dark sesame oil
• 1/4 teaspoon crushed red pepper
• 1 tablespoon canola oil, divided
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon minced garlic
• 1 pound boneless, skinless chicken breasts
• dash of salt and pepper
• 2 cups small broccoli florets
• 1 cup carrot, cut into thin slices (to cook easily) 
• 1 bag Minute brown rice
• Toasted sesame seeds, for garnish (optional)

Directions:

1. Combine first 6 ingredients in a small bowl, stirring with a whisk.
2. Cook one bag of brown rice as directed. This should cook while you're doing the following steps.
3. Heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add chicken and season with a little salt and pepper, on each side. Cook until browned on each side, approximately3- 4 minutes on each side. Remove chicken from the pan.
4. Turn the heat down to low. Add remaining 1 teaspoon canola oil to pan. Add ginger and garlic and stir around for 1 minute. Increase heat to medium and add broccoli and carrots to pan (you may add a splash of water to loosen everything up); stir-fry 5 minutes or until veggies are crisp-tender. Add chicken and broth mixture to pan; reduce heat to low and simmer 3-4 minutes or until thickened, stirring occasionally.  Top the rice with the chicken and veggie mixture and sprinkle some toasted sesame seeds on top!