Chicken & Vegetable Stir-Fry Recipe

Ingredients

• 4 teaspoons cornstarch
• 1 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1 pound boneless skinless chicken breasts, cut into ¼-inch strips
• 2 tablespoons Filippo Berio® Extra Virgin Olive Oil, divided
• 1-½ cups fresh cauliflowerets
• 1-½ cups fresh broccoli florets
• + 9 more ingredients
• • 2 medium carrots, sliced
  • 1 small sweet red pepper, julienned
  • 1 small onion, halved and sliced
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ to ½ teaspoon crushed red pepper flakes
  • 2-½ cups hot cooked rice
  • Minced fresh cilantro

1. Combine the cornstarch, broth and soy sauce until smooth; set aside. 2. In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm. 3. Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tende...

View full recipe at SpringPad