Asian Chicken Stir Fry

2 TBSP Liquid Aminos (a safe soy sauce)

½ tsp powdered ginger

¼ tsp garlic powder

3-4 boneless skinless chicken breasts, trimmed of fat and cut into 1 inch cubes

1 large onion, chopped

1 bag frozen vegetable stir fry OR

2 cups broccoli flowerets

1 cup chopped celery

1 cup chopped carrots

½ cup low sodium chicken broth

1 TBSP Liquid Aminos

1 dash of ginger

Combine the first 3 ingredients in a plastic bag. Add chicken and shake to coat. Marinade in refrigerator 30 minutes.

Coat a large nonstick skillet with no fat/no calorie cooking spray. Heat to medium-high and add chicken and onion. Sauté 6-7 minutes or until chicken is cooked through and no longer pink. Remove chicken from skillet and keep warm.

Add bag of frozen vegetables, or freshly chopped vegetables, to the hot skillet. Sauté for 3 minutes stirring very frequently to prevent sticking. Add broth, 1 TBSP of Liquid Aminos and a dash of ginger. Sauté about 1-2 more minutes or until liquid is mostly absorbed.