Makes 4 servings (1¾ cups per serving)

Ingredients

• 1 tsp canola oil
• 2 boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup broccoli florets
• 1 cup chopped red bell pepper
• 1 cup sliced carrots
• 1 cup sugar snap peas, halved
• 3 tbsp low sodium soy sauce
• 1 clove minced garlic
• 1 tsp minced fresh ginger
• 2 tbsp honey
• 1 tbsp water
• 1 tsp cornstarch

Preparation

1. Heat oil in a large fry pan over medium-high heat.
2. Add chicken and cook, stirring occasionally, until cooked through, about 8 – 10 minutes.
3. Add broccoli, peppers, carrots and snap peas. Cook until vegetables are slightly softened, about 5 minutes.
4. Meanwhile, whisk together soy sauce, garlic, ginger, honey, water and cornstarch in a small bowl.
5. Add soy sauce mixture to pan and cook, stirring, until sauce is thickened slightly, about 2 – 3 minutes.
6. Serve and enjoy!

Nutritional analysis per serving: 205 calories, 5 g fat, 25 g protein, 15 g carbohydrate (11 g available carbohydrate), 4 g fibre, 529 mg sodium

My Viva Servings: 1 grain, 3 proteins, 2 vegetables

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