Savory Chicken and Vegetable Stir-Fry

Ingredients

• 1 lb cooked chicken breast
• 1 medium white onion
• 1 large bell pepper
• 1 head bok choy
• 2 cups baby spinach leaves
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 0.5 tsp white pepper
• 0.5 cup low sodium chicken broth
• 0.25 cup beef broth
• 0.25 tsp coarse salt
• 0.5 tsp curry powder
• 1 tbsp light olive oil
• 3 cups cooked long grain rice

Instructions

1. 1If the cooked chicken breast is not already in bite-sized pieces, cut it into approximately 1-inch cubes.
2. 2Wash and chop the vegetables. Dice the white onion, slice the bell pepper into strips, and roughly chop the bok choy and baby spinach leaves.
3. 3In a small bowl, whisk together cornstarch, garlic powder, white pepper, low sodium chicken broth, beef broth, coarse salt, and Curry Powder to create a savory and umami-rich stir-fry sauce.
4. 4Heat light olive oil in a large pan or wok over medium-high heat. Add the diced white onion and sliced bell pepper and stir-fry for 2-3 minutes, until slightly softened.
5. 5Add the chopped bok choy and baby spinach leaves to the pan and stir-fry for another 1-2 minutes, until wilted.
6. 6Add the cubed cooked chicken breast to the pan and stir-fry for 2-3 minutes, until heated through.
7. 7Pour the prepared stir-fry sauce over the chicken and vegetables and stir continuously until the sauce thickens and coats the ingredients evenly. This should take about 1-2 minutes.
8. 8Serve the chicken and vegetable stir-fry immediately over a bed of cooked long grain rice.