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Prep 30min
Total30min
Servings4
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Ingredients
2
teaspoons canola oil
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
3
cloves garlic, finely chopped
1
tablespoon finely chopped gingerroot
2
medium carrots, cut into 1/4-inch diagonal slices (about 1 cup)
3/4
cup gluten-free reduced-sodium chicken broth
2
tablespoons gluten-free low-sodium soy sauce
1/4
teaspoon crushed red pepper flakes
2
cups frozen sugar snap peas
1
cup thin red bell pepper strips (2x1/4x1/4 inch)
1
tablespoon cornstarch
Hot cooked brown rice, if desired
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Steps
1
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown.
2
Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
3
Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
4
In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice.
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Vegetables offer a host of nutrients including vitamins A, C and folate to name a few. Be sure to get at least 3 to 5 servings of veggies daily.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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Nutrition Facts
Serving Size:1 Serving
Calories
207.4
Total Fat
5.5g
8%
Saturated Fat
0.8g
4%
Cholesterol
82.8mg
28%
Sodium
464.3mg
19%
Potassium
660.1mg
19%
Total Carbohydrate
9.8g
3%
Dietary Fiber
2.2g
9%
Sugars
3.7g
Protein
28.4g
% Daily Value*:
Vitamin C
84.80%
85%
Calcium
4%
4%
Iron
8.60%
9%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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