Sesame Chicken and Vegetable Stir-Fry
Warm Asian Slaw
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Ingredients
- 1 (14.5-oz) can low-sodium chicken broth
- 4 cloves garlic, minced
- 2 Tbsp cornstarch
- 2 Tbsp low-sodium soy sauce
- ½ tsp crushed red pepper
- ¼ tsp salt
- 1½ lb boneless, skinless chicken breasts, cut into 2-inch strips (or use chicken tenders)
- 1 Tbsp dark sesame oil, divided
- 1 (16-oz) pkg frozen vegetable stir-fry medley
- 2 Tbsp toasted sesame seeds
Instructions
- Stir together broth, garlic, cornstarch, soy sauce, pepper, and salt in a bowl.
- Cook chicken in ½ Tbsp hot oil in a large skillet over medium-high heat 4 minutes or until browned. Remove from skillet.
- Cook stir-fry medley in ½ Tbsp hot oil in skillet 3 minutes. Add broth mixture, and cook 4 minutes or until thickened. Add chicken; cook 4 to 5 minutes or until chicken is done. Sprinkle with sesame seeds.
Side Dish Ingredients
- 1 onion, thinly sliced
- 2 Tbsp olive oil
- 1 (16-oz) pkg tricolor coleslaw
- 2 Tbsp low-sodium soy sauce
- ¼ tsp crushed red pepper
Side Dish Instructions
- Sauté onion in hot oil in a large skillet or wok over medium-high heat 5 minutes or until tender.
- Add coleslaw; cook until slightly wilted but still crunchy. Stir in soy sauce and red pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
211
|
68
|
279
|
| Fat (g) | 6 | 5 | 11 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 28 | 2 | 30 |
| Carb (g) | 9 | 7 | 16 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 378 | 211 | 589 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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