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Receive your Pfizer brand medication today at little to no additional drug acquisition cost versus the generic version.

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Receive your Pfizer brand medication today at little to no additional drug acquisition cost versus the generic version.

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Dinner

Chicken and vegetable stir-fry

Makes 4 servings

 

Prep time: 15 min

Cooking time: 20 min

Difficulty: Easy

Ingredients

2 tbsp

peanut oil

3 cloves

garlic, minced

1 tbsp

fresh ginger root, peeled and minced

1

yellow bell pepper, washed, seeded and cut into strips

1

red bell pepper, washed, seeded and cut into strips

2 cups

fresh mushrooms, cleaned and sliced

1 lb

broccoli, washed, trimmed and cut into bite-size pieces

 

salt, to taste

1 cup

water

1 lb

boneless, skinless chicken breasts, rinsed and cut into bite-size pieces

2 tbsp

low-sodium soy sauce

 

fresh ground black pepper

Directions

  1. Heat a large wok or nonstick skillet over medium-high heat until hot. Add 1 tablespoon peanut oil and carefully swirl to coat the pan. Add half of the ginger and half of the garlic and cook until fragrant, about 15 seconds. Increase the heat to high; add peppers and cook, stirring for several minutes. Add the mushrooms and broccoli and cook until the mushrooms release their water and the broccoli is bright green, about 3 to 5 minutes.
  2. Season with salt and add 1 cup water. Stir and cook until the liquid has almost evaporated and the broccoli is tender. Transfer the vegetables to a plate.
  3. Turn the heat down to medium; add the remaining oil, garlic and ginger. Stir in the chicken; increase the heat to high. Cook, stirring frequently until chicken is cooked through and browned, about 5 to 6 minutes.
  4. Reduce heat, return vegetables to the pan, stirring to combine. Add soy sauce, season with pepper. Add a tablespoon of water if mixture is dry. Cook for several minutes or until liquid is reduced.
  5. Check seasoning; adjust if necessary. Transfer to a serving plate. Serve.

Nutritional information

Makes 4 servings

 

Amount per serving

Calories

133.1

Total fat

7.4 g

Saturated fat

1.3 g

Polyunsaturated fat

2.4 g

Monounsaturated fat

3.2 g

Cholesterol

10.3 mg

Sodium

896.1 mg

Potassium

488 mg

Carbohydrate

10.7 g

Dietary fibre

3.1 g

Sugars

0.7 g

Protein

8 g

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