Chef Lala’s cheap and tasty stir-fry dinner

In a bowl, combine lite soy sauce, cornstarch, water, and garlic and stir well. Add chicken and stir to coat. Allow to marinate for 10 minutes. Meanwhile, in a large wok or pan, over medium heat, toast almond slivers and until golden. Remove from pan and set aside.

Over high heat, add oil to the wok until very hot. Add chicken and stir-fry for 2 minutes. Add green onion and stir to combine.  Add carrots, bell pepper and broccoli florets. Cover and steam for 1-2 minutes. Uncover and add oyster sauce mixed with chicken stock. Stir to combine. Serve immediately.

Extras:

Serve stir-fry with brown rice
Grain foods, especially whole grains, supply vitamin E and B vitamins such as folic acid, as well as minerals like magnesium, iron and zinc. Whole grains, like brown rice, are rich in fiber. Sauté your rice with diced vegetables for great taste, color and texture.

Pack on the vegetables
Vegetables are packed with all types of healthy nutrients — vitamin C, folic acid and beta-carotene. Dark-green leafy vegetables, such as spinach or broccoli, are especially high in these nutrients.

Other great stir-fry vegetable options: mushrooms, snow peas, soy beans, water chestnuts, bamboo shoots, celery, white onion, zucchini, green beans, ginger, bok choy