Chicken Stir-Fry

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  4 tbsp or 60g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Asparagus

  Raw

  1 cup or 134g

• Broccoli

  Raw

  1 cup chopped or 91g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Carrots

  Raw

  1 medium or 61g

• Ginger root

  Raw

  1 tsp or 2g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

Directions

1. Heat the chicken broth in a nonstick wok or large skillet over medium-high heat until simmering.
2. Cut the chicken into bite-size strips or chunks and add to the pan. Stir-fry until mostly cooked through and lightly browned at the edges, 3 to 4 minutes.
3. Add the asparagus, broccoli, mushrooms, carrots, cayenne, and minced ginger. Stir-fry until the vegetables are crisp-tender and the chicken is cooked through to 165°F, 4 to 6 minutes.
4. Push the stir-fry to one side of the pan. Quickly scramble the egg in the open space until just set, then fold it into the stir-fry.
5. Taste and adjust seasoning if desired, then serve hot.