1. Mix broth, cornstarch, soy sauce, sugar, garlic, ginger and red pepper in small bowl until smooth. Set aside.

  2. Heat oil in large nonstick skillet on medium-heat. Add chicken in batches and stir fry 5 minutes, or until cooked through. Remove chicken from skillet. Add vegetables to skillet and stir fry for 3 minutes until tender-crisp. Return chicken to skillet.

  3. Stir soy sauce mixture. Add to skillet, stirring constantly. Bring to boil on medium heat; boil 1 minute or until sauce is slightly thickened. Sprinkle with sesame seed. Serve with cooked rice.

    Serve with:
    Meijer Instant Brown Rice
    Red Grapes
    Edy’s Slow Churn Ice Cream

    Nutrition Information for Total Meal:
    Calories: 424
    Fat: 11g
    Carbohydrate: 55g
    Fiber: 5g
    Protein: 26g


Nutrition Facts

192 calories | 8g fat, 10g carbs, 20g protein


The nutritional information given after each menu is approximate and is based on one serving of each of the menu items listed (excluding any suggested wine). Our goal is to develop menus and recipes that meet the National Cholesterol Education Program Adult Treatment Panel III and American Heart Association guidelines. Also our menus provide servings from all of the MyPlate food groups to assist in providing balanced meals. Each recipe will indicate the number of servings it provides. Other menu items are based on normal portion sizes (i.e.: 1/2 c. vegetable or fruit; 1 piece of fresh fruit; 1 c. salad; 2 T. salad dressing; 1 roll or slice of bread; 1/2 c. rice or potatoes; 1 c. milk or soup; 3-4 oz. meat). You can also refer to the nutritional facts panel on packaged foods which provide the portion size and number of servings per package. Please visit to select an individualized meal plan that meets your daily needs. Information found at should never replace your doctor’s advice or care.


The USDA has made important changes to their recommendations for safe cooking temperatures of meats. Find more information at the following: