Whisk together water and cornstarch in a small saucepan. Add soy sauce, brown sugar, rice vinegar, 1 clove garlic, and ginger. Cook and stir until thickened and bubbly. Cook for 1 minute more.
Recipe
Author
Hy-Vee Balance Magazine
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Description
This quick weeknight meal is sure to be a family favorite. You can even use the left over filling to make lunch for the next day.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. water | ||
| 2 tsp. Hy-Vee cornstarch | ||
| ¼ c. Hy-Vee less-sodium soy sauce | ||
| 2 tbsp. Hy-Vee brown sugar, packed | ||
| 1 tbsp. rice vinegar | ||
| 3 clove(s) garlic, minced; divided | ||
| ½ tsp. fresh ginger, grated | ||
| 1 lbs. ground chicken breast | ||
| 1 tsp. That's Smart! onion powder | ||
| 1 ½ c. Hy-Vee Short Cuts broccoli florets | ||
| 1 c. sliced baby bella mushrooms | ||
| ½ c. shredded carrots | ||
| ½ c. Hy-Vee Short Cuts chopped red bell peppers | ||
| Lettuce leaves, such as Boston or Bibb |
Things To Grab
- Small saucepan
- Large skillet
- Hy-Vee nonstick cooking spray
Directions
Spray a large skillet with nonstick spray. Cook chicken, onion powder, and remaining 2 cloves of garlic over medium heat or until chicken is cooked through. Stir in broccoli, mushrooms, carrots, bell peppers, and soy mixture. Simmer, uncovered, for 8 to 10 minutes or until vegetables are crisp-tender.
Fill lettuce leaves with chicken mixture and serve immediately.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 70mg
- Sodium: 690mg
- Total Carbohydrates: 16g
- Protein: 30g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 8%