• 2 tablespoons reduced-sodium soy sauce, divided
• 1 tablespoon minced fresh ginger
• Juice of 1 lime, divided
• 2 teaspoons sesame oil, divided
• 1 pound skinless, boneless chicken breast, cut into bite-size pieces
• 1 tablespoon expeller pressed canola oil
• 2 carrots, cut into very thin rounds (about 1 cup)
• 2 cups bite-size broccoli florets (from 1 small bunch)
• 1 medium zucchini, cut in half lengthwise and then cut into ¼-inch-thick half moons (about 2 cups)
• 4 garlic cloves, minced
• 2 green onions cut into ¼-inch pieces (white and green parts)
• 1 jalapeño pepper, seeded and minced
• ¼ cup sliced fresh basil
• ¼ cup chopped fresh cilantro
• Brown rice, optional

    Instructions

• Place 1 tablespoon of the soy sauce, ginger, juice of half a lime, and 1 teaspoon of the sesame oil in a large zip-top plastic bag or bowl. Add the chicken pieces, seal the bag, and refrigerate for 1 hour or up to 24 hours.
• When ready to make your stir fry, heat the oil in a large wok or nonstick skillet over medium-high heat. Add the chicken and the marinade and stir fry for 1 minute.
• Add the carrots, broccoli, zucchini, garlic, green onions, and jalapeno pepper and stir fry 7 more minutes, or until the chicken is done and the vegetables are crisp tender.
• Stir in the remaining 1 tablespoon soy sauce, remaining lime juice, and the remaining sesame oil. Before serving, stir in the basil and cilantro.
  Serve with brown rice as desired.

    Nutritional Information

• Number of servings:4
• Energy-220cals
• Carbohydrates-11gm
• Protein-26gm
• Fiber-3gm