Chicken and vegetable stir-fry | Heart and Stroke Foundation

Ingredients

• 2 boneless, skinless chicken breasts, chopped (about 14 oz/425 g)
• 1 tsp (5 mL) ground ginger
• 1/2 tsp (2 mL) curry powder
• Pinch fresh ground pepper
• 2 tsp (10 mL) sesame oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 4 cups (1 L) fresh or frozen cut vegetables
• 3/4 cup (175 mL) no salt added chicken broth
• 1 tbsp (15 mL) hoisin sauce
• 1 tsp (5 mL) cornstarch
• 1 tsp (5 mL) sesame seeds, toasted (optional)