After yesterday’s indulgent dessert I thought it was time for a lighter recipe you can feel good about having for dinner.  The stars are the colorful veggies below and they combine in the savory sauce to make a delicious dinner.  If I was making this just for me, I’d leave out the chicken because the veggies are so good on their own.  And then have a big slice of Carrot Cake Cheesecake!! 

What to buy (serves 2-3):

• 1 and 1/2 cups chicken broth
• 1/4 cup soy sauce
• 2 tablespoons grated fresh ginger
• 1 tablespoon cornstarch
• 1 teaspoon crushed red pepper
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil
• 2 chicken breasts, cut into bite-size pieces
• 1 yellow onion, diced
• 2 cups sliced bok choy
• 1 cup sliced celery (about 2 stalks)
• 1 cup sliced carrots (about 2 medium)
• 3/4 cup chopped green sweet pepper (about 1 medium)
• 5 cloves garlic, minced
• 1/4 cup thinly sliced green onions

What to do:

• spray a casserole dish with cooking spray (I think mine was a 9″ x 9″ x 2″ rectangular pan)
• whisk together broth, soy sauce, ginger, cornstarch, crushed red pepper, and black pepper, set aside
• heat olive oil in a pan over medium-high heat and add chicken to skillet to lightly brown, set aside
• add onion, bok choy, celery, carrots, and sweet pepper to the skillet and cook for about 5 minutes or until vegetables start to soften
• add garlic and cook for a minute more then stir in the sauce, cooking for 3 minutes until sauce thickens and bubbles
• stir in chicken and spoon into the casserole dish
• cover and bake at 375 about 25 minutes or until casserole is bubbly and chicken is completely cooked
• sprinkle with green onions and serve over cooked rice or on its own