Szechuan Chicken Stir Fry

In honor of the month of February, which is themed American Heart Month, this Wellness Wednesday’s recipe utilizes inspiration from the American Heart Association (AHA). The recipe serves as an example of how to make recommendations from the AHA practical!

Why Lexi likes this recipe: High Lean Protein + High Fiber/Antioxidants + Low Saturated Fat

Serves 4

Prep: 15-20 minutes; Cook: 30-35 minutes

Assembly 5 minutes

Ingredients:

• Non-stick Cooking spray
• 1 lb. boneless, skinless chicken breasts or tenderloins (can substitute lean pork or beef), all visible fat discarded, cut into 1-inch cubes • 2 tsp. cornstarch
• 1 Tbsp. low-sodium soy sauce
• 1 tsp. jarred, minced garlic
• 1/4 tsp. red pepper flakes
• 1/4 tsp. ground ginger
• 16 oz. frozen, packaged stir-fry vegetables
• 1/4 cup low-sodium chicken broth
• 2 Tbsp. chopped, unsalted, unoiled peanuts
• 1 1/2 cups brown rice (cooked to package instructions)

Directions:
• Spray a medium skillet with cooking spray. In a medium skillet, toss chicken, corn starch, soy sauce, ginger, garlic and red pepper flakes.
• Cook chicken over medium-high heat for 5 minutes, until no longer pink.
• Add vegetables and broth to skillet, reduce heat to medium, cover and cook 20 minutes, stirring occasionally.
• Top with peanuts and serve over brown rice.

Recipe provided by the American Heart Association. You can find this and other heart-healthy resources at heart.org