Chicken and Vegetable Stir-Fry

Ingredients

• 2 cups cooked chicken breast
• 1 large bell pepper
• 1 medium white onion
• 4 cups bok choy
• 4 cups baby spinach leaves
• 0.5 cup low sodium chicken broth
• 1 tablespoon cornstarch
• 1 teaspoon garlic powder
• 0.5 teaspoon coarsely ground pepper
• 1 tablespoon light olive oil
• 2 cups cooked long grain rice

Instructions

1. 1If the cooked chicken breast is not already in bite-sized pieces, cut it into 1-inch cubes.
2. 2Wash and chop the bell pepper into strips. Slice the white onion. Roughly chop the bok choy and baby spinach leaves.
3. 3In a small bowl, whisk together low sodium chicken broth, cornstarch, garlic powder, and coarsely ground pepper.
4. 4Heat light olive oil in a large pan or wok over medium-high heat. Add the white onion and bell pepper and stir-fry for 2-3 minutes, until slightly softened.
5. 5Add the bok choy and baby spinach leaves to the pan and stir-fry for another minute, until wilted.
6. 6Add the cooked chicken breast to the pan and stir-fry for 1-2 minutes, until heated through.
7. 7Pour the sauce over the chicken and vegetables and stir-fry until the sauce thickens and coats the ingredients, about 1-2 minutes.
8. 8Serve the stir-fry immediately over cooked long grain rice.