This was a fast and easy dinner on a hot night. Oh, sure, it didn't require much imagination, but I'm not that big on imagination these days. And it was healthy and good, so 2 points in my favor
CHICKEN-VEGGIE STIR FRY
3 Pounds boneless, skinless chicken, cut into 1" chunks
2 cloves garlic, minced
2 summer squash
1 bunch broccoli
1 can mini corn
1 cup chicken broth
1/4 cup soy sauce
1/4 cup cold water
2 tbsp cornstarch
Cut all of the vegetables into bite sized chunks.
Heat the vegetable oil in a large skillet and add the onion; cook for a minute, then add the minced garlic and cook until lightly browned. Add the chicken and cook for about 10 minutes, stirring often. Add the squashes and broccoli and cook for about 5 minutes over medium heat, stirring so they don't scorch.. Add the broth and soy sauce, bring to a boil, then whisk the cornstarch into the water, and stir into the mix. Cook until it thickens, add the tomatoes and mini corn, heat for another 2 to 3 minutes, then taste and add salt and pepper to taste. Sprinkle with sesame seeds and serve over a bed of rice.
The boys liked it, it was easy, enough said!
Happy Wednesday, everyone!