Chicken stir fry with ginger, basil and InstaBroth is a healthy, easy dinner. Make this an easy weeknight meal by using your grocery store salad bar to select your family's favorite veggies - cleaned and ready to go 😉.
1 T olive oil
1 cup cooked chicken, cubed
1 bunch asparagus, trimmed and cut in thirds
1 T minced ginger
1 clove garlic, minced
1 bunch basil, julienned
2 - 3 cups of salad bar veggies, roughly chopped*
salt and pepper
1/2 - 1 cup InstaBroth, chicken
Heat olive oil over medium heat in large sauté pan. Add asparagus and cook for 3-5 minutes, add garlic and ginger. Stir. Add 3/4 of the veggies. Season with salt and pepper. Cook for 5-8 minutes. Add InstaBroth. Bring to a boil, reduce to a simmer. Add remaining veggies and basil. Cook and stir until crisp tender.
*choose interesting vegetables like red onion, radish, bok choy, scallions, cauliflower, edamame, zucchini, rainbow carrots, yellow peppers, red peppers.