You don’t really need a wok to prepare this tasty, versatile dish!  Feel free to add or substitute other kidney-friendly veggies like zucchini and carrots to this Chicken and Vegetable Stir-Fry recipe.

Ingredients:

– 2 chicken breasts, cut into small pieces

– 1 bell pepper, sliced

– 1 onion, sliced

– 2 cups broccoli florets

– 2 cloves garlic, minced

– 2 tbsp low-sodium soy sauce

– 1 tbsp cornstarch

– 1 tbsp olive oil

– Salt and pepper to taste

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add chicken breast and sauté until browned on all sides.
2. Add sliced bell pepper, onion, broccoli florets, and minced garlic. Stir to combine.
3. In a small bowl, whisk together soy sauce, cornstarch, salt, and pepper. Pour mixture over stir-fry and stir gently to coat chicken and vegetables.
4. Cook for an additional 5-7 minutes or until vegetables are tender and chicken is cooked through.
5. Serve hot and enjoy!

Note: The above recipe is intended as guidelines and should be customized to suit individual dietary needs. Consult a registered dietitian for personalized nutrition advice.