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