March is National Nutrition Month, a fitting time to spotlight the power of food to support health and healing. At Project Angel Food, we provide medically tailored meals, each designed to meet a client’s specific medical needs, whether that means Dialysis Friendly, Kidney Friendly, GI Friendly or other specialized meal plans. This Chicken Stir Fry comes from our Heart Healthy meal plan and shows how nutritious food can also be colorful, satisfying and full of flavor.

KTLA 5 Weekend Morning News recently invited Culinary Content Creator Kimlai Ying Ling to demonstrate this recipe and help educate viewers about healthy eating. As seen on KTLA 5, this dish highlights how simple ingredients can come together in a meal that is both delicious and good for your heart.

Lean chicken provides low-fat protein that supports healthy cholesterol levels, while carrots, peas, green beans, and mushrooms deliver fiber, vitamins, and nutrients that can help support cardiovascular health. Fresh ginger adds bright flavor and low-sodium chicken stock helps keep sodium in check.

When we make this recipe in our kitchen, we use more than half a ton of chicken to help feed thousands of seriously ill Angelenos. This version is scaled for a simple family meal at home.

Project Angel Food Heart Healthy Chicken Stir Fry

Yield: 4 servings

Ingredients

• 1 lb skinless boneless chicken breast
• Cooking spray
• 3 tbsp canola oil
• 1/2 tsp sesame oil
• 3/4 cup frozen sliced carrots
• 3/4 cup fresh mushrooms
• 3/4 cup frozen peas
• 3/4 cup frozen green beans
• 1/2 tsp fresh ginger
• 2 tbsp low-sodium chicken stock
• 1/2 tsp ground turmeric
• 1/2 tsp brown sugar
• 1/2 tsp salt
• 1/4 tsp cayenne chili pepper, or black pepper as an alternative
• 1/2 tsp rice vinegar

Instructions

1. Prepare vegetables for cooking by thawing frozen vegetables or preparing fresh vegetables as needed.
2. Cut chicken into small pieces, about 1-inch cubes or chunks.
3. Spray a pan with cooking spray. Add chicken, canola oil, and sesame oil, and cook over high heat, stirring constantly to avoid sticking.
4. Cook until chicken is completely done.
5. Add vegetables and ginger to the chicken and stir-fry for about 5 minutes.
6. In a separate bowl, combine chicken stock, turmeric, brown sugar, salt, cayenne, and rice vinegar. Stir until the sugar is completely dissolved.
7. Add the sauce to the chicken and vegetables in a wok or large saucepan and cook until bubbly.
8. Serve warm.