Sweet and Sour Chicken Stir Fry

If you are like me you get to the end of the week and your produce is down to a bit of this and bit of that. This happens to me all.the.time! I decided in an effort to be less wasteful I want to start making something each week to use up these odds and ends rather than just chucking them. I had some chicken defrosted and decided to throw together a simple stir fry, which has to be the EASIEST way to use up random veggies. The end results were awesome. I loved this sauce! It was so tasty and perfectly coated the chicken and veggies. I followed the idea I fond in Food Network Magazine of adding some corn starch to the meat and it helped to give the chicken a better texture and definitely kept it more moist. I really enjoyed this recipe and plan to make it again!

I specified the veggies I used but any vegetables can be substituted for the ones I specified!

Source: Stephanie Cooks Original

Ingredients:
7 ounces chicken breast, diced
2 tbsp corn starch
1.5 cup broccoli
1/2 cup carrots
1 cup snap peas
1/2 cup chicken broth
2 tbsp. ketchup
1 tbsp. brown sugar
2 tbsp. low sodium soy sauce
2 tbsp. rice vinegar
Cooking spray

Directions:
1- Cover the diced chicken with corn starch and stir well to coat, set aside.
2- In a microwaveable dish, place the broccoli and carrots in a 1/2 inch of water. Cover, microwave about 3 minutes of until steamed.
3- Spray a non-stick skillet with cooking spray. Add the chicken and cook the chicken through. Add the snap peas.
4- Meanwhile, combine the broth, ketchup, sugar, soy sauce, and vinegar. Stir well.
5- Add the sauce to the cooked chicken and toss in the broccoli and carrots.
6- Bring the heat up to high and allow the sauce to thicken. Serve hot.

** 4 points for 1/2 the serving