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Stir-Fry Chicken with Vegetables

1 1/2 pounds boneless, skinless chicken thighs, cut in thin slices
1 1/2 cups small cauliflower florets
1 1/2 cups small broccoli florets
1 cup thinly sliced carrots
1 cup sliced green onion, tops included
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup chicken broth, heated

1. Preheat heavy frypan about 3 minutes on medium high heat; spray with nonstick corn oil cooking spray. Add chicken slices and stir fry about 3 minutes.
2. Increase heat to high and add cauliflower, broccoli and carrots; continue to stir fry about 3 minutes.
3. Add onion, salt and pepper, continuing to stir fry about 3 minutes more.
4. Add warm chicken broth, scraping drippings from bottom of frypan, and cook about 2 minutes more.
5. Serve alone or with cooked thin spaghetti or rice.

Makes 4 servings.

Nutritional Facts Per Serving:
Calories: 309
Protein: 29.4 grams
Saturated Fat: 1.45 grams
Carbohydrates: 10.2 grams
Cholesterol: 736 milligrams
Sodium: 112 milligrams

Recipe provided courtesy of the National Chicken Council. Used with permission.

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