* 1 pound chicken breast, cut into stir fry strips*
* 2 large carrots
Celery
Onion
* 1 head broccoli, or about 2 cups broccoli florets
* 1 red bell pepper
* 1-2 cups fresh spinach, or a large handful or 2 (it wilts down)
* GARNISHES: lemon juice, sesame seeds, & serve over Rice
For the Sauce:
* 1/2 cup soy sauce (2 pts)
* 1 teaspoon sesame oil (1 pt)
* 1/2 teaspoon ground ginger
* 1 teaspoon sugar (1 pt)
* 2 teaspoons cornstarch (1 pt)
To make sauce add soy sauce, sesame oil, ginger, sugar, and cornstarch to a small bowl. Stir to combine. (Alternatively sometimes I make the sauce ahead of time by adding everything to a jar, refrigerating it and just giving it a good shake before adding to the skillet
1. Clean and cut vegetables into bite size pieces. I cut the carrots into matchsticks, the broccoli into small florets, and the bell pepper into strips.
2. Lightly grease a large skillet or wok over medium-high heat. Add chicken and cook 3-4 minutes until the outside is no loner pink
1. Add carrots, broccoli, and pepper to the skillet. Stir Fry for 5-8 minutes until the vegetables start getting tender.
2. Add spinach and sauce to the skillet. Reduce heat to medium-low. Stir Fry about 5 minutes until the spinach has wilted and the sauce has thickened slightly.
3. Remove from heat and stir in a teaspoon or two of lemon juice if using. Serve over rice and garnish with sesame seeds