4 servings / 25 mins
Prep 10 min / Cook 15 min
Use pre-cut vegetables as a shortcut for speedy suppers. Don’t forget frozen as an option, you can always have a bag in the freezer and measure out what you need to make a quick meal.
- 2 boneless, skinless chicken breasts, chopped (about 14 oz/425 g)
- 1 tsp (5 mL) ground ginger
- 1/2 tsp (2 mL) curry powder
- Pinch fresh ground pepper
- 2 tsp (10 mL) sesame oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 4 cups (1 L) fresh or frozen cut vegetables
- 3/4 cup (175 mL) no salt added chicken broth
- 1 tbsp (15 mL) hoisin sauce
- 1 tsp (5 mL) cornstarch
- 1 tsp (5 mL) sesame seeds, toasted (optional)
- In a bowl, toss chicken with ginger, curry and pepper.
- In a nonstick skillet heat, 1 tsp (5 mL) of the oil and brown chicken. Remove to plate.
- Return skillet to medium heat and add remaining oil. Cook onion and garlic for 2 minutes to start softening. Add vegetables and chicken.
- In a small bowl, whisk together broth, hoisin and cornstarch. Pour into skillet and bring to a simmer. Cover and cook for about 5 minutes or until chicken is no longer pink inside.
- Sprinkle with sesame seeds before serving, if using.
- Enjoy this over steamed brown rice or quinoa.
Nutritional info per serving (1 of 4)
- Calories: 262
- Protein: 28 g
- Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 63 mg
- Carbohydrates: 26 g
Fibre: 5 g
Total sugars: 7 g
Added sugars: 0 g
- Sodium: 196 mg
- Potassium: 595 mg
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.