4 boneless skinless chicken breasts - cut into strips

1 cup broccoli flowerettes

1/2 red bell pepper - cut into strips

1 medium onion - cut into 1/2" pieces

2 stalks celery - cut into 1/2" diagonal pieces

12-15 snow peas

1 small jar water chestnuts

2 garlic cloves

3 cups chicken broth

2 tsp. ginger powder

4 T. arrowroot powder (substitute for cornstarch)

4 T. Braggs Liquid Aminos (substitute for soy sauce)

 

1.  Cook chicken strips in a marinade of 1 cup chicken broth, 1 tablespoon arrowroot and 2 tablespoons Braggs. 

2.  In a separate skillet, saute the peppers, broccoli, onions, celery, garlic and snow peas approximately 10 minutes.  They should remain somewhat crisp.

3.  Add water chestnuts, chicken strips and 2-1/2 cups chicken broth.

4.  In remaining 1/2 cup broth, combine the remaining arrowroot powder, Braggs and ginger.

5.  Stir until blended and add to chicken and vegetable mixture.  Simmer for 15 minutes.

6.  Serve over brown rice.  Serves 4-6.

 

To cut preparation time:

a)  use chicken strips cooked ahead of time and frozen.

b)  pre-chop veggies and store in ziplock bags in fridge.

c)  use steamer to prepare brown rice - no muss, no fuss!

 

Truly - I've just tossed this altogether in the skillet at one time (except for whisking the arrowroot powder with the chicken broth) and it turns out just wonderful!

 

Look for this and other healthful and hearty recipes in my Nutritional Direction cook book "Culinary Creativity".  See special gift coupon below!