Healthy Test Kitchen

Ingredients

1 pound boneless skinless chicken thighs

1 onion (about 2 cups)

2 cups carrots

3 cups zucchini

2 cups mushrooms

3 cups broccoli

Sauce

1/4 cup soy sauce

1/2 cup water

1 garlic clove, minced

2 tsp fresh minced ginger (I omitted)

3 tbsp dates

4 tsp cornstarch

 

Instructions

1. Blend the soy sauce and dates. Add to saucepan with water garlic, and ginger. Bring to a boil.

2. Mix the cornstarch with 2 tbsp cold water. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.

3. Saute vegetables. Remove. Saute chicken. Remove once cooked through.

4. Add vegetables and chicken back to the pan. Pour sauce on top and cook until heated through.

 

Inspired by Healthy Fitness Meals

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Note: I also used celery, but didn't like the celery that much so I omitted from the recipe. You can omit any vegetables you don't have. Original recipe only called for 3 cups of veggies total. I really like the broccoli in it because it soaks up the sauce. If you want to use this many vegetables, it might be a good idea to 1.5x or 2x the sauce.

 

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