Wednesday, January 13, 2021

Chicken Teriyaki Stir-Fry with Vegetables

 2 tbsp Cornstarch

1/2 cup Low Sodium Chicken Broth

2 tbsp Low Sodium Teriyaki Sauce

1/4 cup light corn syrup

4 tbsp. EVOL

2 Garlic Gloves

4 Cups Fresh Vegetables

(Mushrooms, Green or Red Pepper, Snow Peas, Water Chestnuts, Brocccoli, Celery, Carrotts, or Bean Sprouts)

12oz  Boneless Skinless Chicken Breast

In a small bowl combine cornstarch, broth, teriyaki sauce, and corn syrup.

In a large skillet or Wok heat 2 tbsp oil on high

Add garlic and vegetables to skillet and cook until tender.

Remove vegatables from skillet and cover to keep hot.

Add 2 tbsp oil and cook chicken until done internal temp 160 degrees 

Pour vegetables back into the skillet or wok and add sauce.  Bring sauce to a boil, stirring often.

Cook until sauce thickens

Serve w/ rice 

Cal  Tot Fat  Sat Fat  Chol    Potass   Carbs    Prot.  Fiber  Sugar   Sodium

342    15g     2g          49mg   476 mg    30g    22g     3g       21g   322mg

Low Sodium Cocktail Sauce

 3/4 cup NSA Ketchup

2 tbsp prepared horseradish   Found in the dairy section at the store

2 tsp Brown Sugar

1 tbsp Lemon Juice

1 tsp. garlic powder

Combine all ingredients in a small container.  Taste and adjust horseradish to your liking.  Its better to make in the morning of night before for ingredients to meld.  Keep refrigerated.

10mg sodium per serving