Chicken Veggie Stir-Fry

This stir-fry has no sodium and very little fat.  I tried to keep it as lean as possible, with lots of protein and veggies.

Serves: 1

• boneless chicken breast, visible fat and skin removed;
• 1/2 head broccoli cut into flowerettes
• small to medium onion cut into rings
• chunk of ginger root (thumb-sized), thinly sliced into matchsticks
• 1/2 small can of water chesnuts
• 1/4 c frozen peas
• Any other veggie you wish to add
• Mrs. Dash (I use original)

Spray non-stick frying pan with non-stick spray (I use Canola).  Add the chicken, and cook over medium heat until cooked through.  Remove the chicken from the pan and set aside.

Add small amount of canola oil to the pan, and return to heat.  Add onions and cook until just transparent.  Add the rest of the vegetables (except peas), and add the chicken back.  Sprinkle with Mrs. Dash.  Add a small amount of water.  Place a tight-fitting lid over the pan.  Continue cooking for 10-15 minutes until the vegetables reach desired tenderness.  Add peas and cook a few minutes more.  Be careful to ensure that the water does not dry up entirely, or the veggies will get burned.