Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

Simple one-pot chicken and vegetable meal with a fruit dessert.

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Yield4 servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 tbsp Balsamic vinegar
  • 2 tbsps Fresh-squeezed lime juice (or lemon)
  • 2 tbsps Agave nectar
  • 1 tsp Vanilla
  • 1 tsp Ground ginger
  • 2 cups Frozen peach slices ((unsweetened) thawed)
  • 2 1/2 cups Mixed berries (fresh or frozen (unsweetened) thawed)
  • 1 tbsp Olive Oil
  • 14 oz Boneless skinless chicken breast (cut into bite sized pieces)
  • 1/3 cup Kitchen Basics unsalted vegetable stock (divided)
  • 2 cups Green beans
  • 1 Red bell pepper, sliced
  • 3/4 cup Onions, sliced
  • 1 Tomato (chopped)
  • 1 (6 oz) can Mushrooms
  • Ground black pepper
  • 2 tbsps Low sodium soy sauce
  • 4 tsps extra virgin olive oil
Calories 361
Total Fat 11g
Carbohydrates 39g
Fiber 9g
Protein 26g

Instructions

  1. In a bowl large enough to hold all the fruit, whisk vinegar, lime juice, agave nectar, vanilla and ginger.
  2. Add a few berries and mash.
  3. Add peaches and remaining berries.
  4. Toss a few times and set aside for dessert.
  5. Meanwhile, heat skillet over medium-high heat. Add oil and then chicken. Stir fry 5 to 6 minutes, remove and set aside.
  6. Add 3 tablespoons stock, green beans, onions and pepper to skillet; stir until crisp tender, 3 to 4 minutes.
  7. Add cooked chicken, mushrooms, black pepper, soy sauce and remaining stock. Toss until coated.
  8. Serve and top each serving with 1 teaspoon of extra virgin olive oil.
  9. Toss the fruit before serving to mix the juice from the berries with the sauce and serve.