Gingery Chicken Stir-fry

Convenient jarred garlic and ginger pack plenty of flavor into this dish that cooks up in just 30 minutes

1 lb. boneless, skinless chicken

breast, thinly sliced across the grain 2 Tbs. reduced-sodium soy sauce 1-2 tsp. sriracha sauce 6 oz. broccolini, trimmed, halved,

or broccoli florets 2 Tbs. oil 1 small red pepper, cut into 1" pieces 1 carrot, halved lengthwise, thinly

sliced diagonally 1⁄ cup thinly sliced onion 2 1 tsp. minced fresh garlic from a jar 1⁄ tsp. minced fresh ginger from a jar

2 Toasted sesame seeds and rice noodles(optional)

In bowl, toss chicken with 1 Tbs. soy sauce and 1⁄ tsp. sriracha; reserve. In pot of salted

2 boiling water, cook broccolini until just tender, about 3 min.; drain. Rinse under cold water to cool; drain and pat dry. Reserve.

In large nonstick skillet, heat 1 Tbs. oil over medium-high heat. In two batches, add chicken; cook, stirring frequently, until chicken is cooked through, 3 min. Transfer to plate; lightly cover to keep warm.

In same skillet, heat remaining 1 Tbs. oil over medium-high heat. Add pepper, carrot and onion; cook, stirring, until almost tender, about 5 min. Stir in broccolini; cook, stirring, until heated through, 2 min. Add garlic and ginger, then chicken and remaining soy sauce; cook, stirring, until fragrant, 30 sec. Season to taste with Sriracha. Sprinkle with sesame seeds and serve with noodles.

Servings: 4. Active time: 30 min. Total time: 30 min. Calories: 241 Protein: 28g Fat: 10g (1g sat.) Chol.: 83mg Carbs.: 8g Sodium: 403mg Fiber: 2g Sugar: 3g