Adapted from Diabetes Food Hub

Makes 4 Servings

Ingredients

• Low sodium chicken broth
• 1 cup lower sodium soy sauce
• 2 tbsp Cornstarch
• 2 tsp garlic (minced or grated)
• 1 clove ground black pepper
• 1/2 tsp olive oil
• 1 tbsp frozen stir-fry vegetables
• 1 (14-oz) bag cooked chicken

Directions

• Add olive oil to a non-stick skillet over high heat. Add the frozen vegetables and sauté for 5-7 minutes.
• While the vegetables are sautéing, whisk the broth, soy sauce, corn starch, garlic and black pepper in a bowl until combined.
• Add the chicken and sauce to the pan and sauté another 5-7 minutes, until chicken is heated through and sauce is thickened.
• Serve or let cool then store in an airtight container in the refrigerator for up to 1 week.

Serving Size 1 ½ cups
Calories 180
Cabrs 9 g