Another quick weeknight meal. My kids absolutely loved this dish. I love making stir fry at home because you can control the salt in take and you can add whatever vegetables and protein that you would like. Think of this as a healthier takeout option. Enjoy!

2 tablespoons toasted or plain sesame oil
4 garlic cloves, minced
1 lb pound chicken breasts, sliced into strips
1 cup broccoli
2 tablespoons ginger, minced
1/2 mushrooms, sliced
1 large carrot, peeled and chopped
1/2 jalapeño, finely diced
2 baby bok choy, sliced
3-4 tablespoons low sodium soy sauce
1/2 onion, diced
1 cup snow peas
1/2 cup green onions, chopped
Black pepper, to taste
Rice, for serving
Preparation:

Heat sesame oil in a wok or saute pan over medium heat. Add ginger and garlic and stir. Place the chicken in the pan and sauté for about 5 minutes Add the vegetables and soy sauce. Stir-fry quickly until the vegetables begin to soften. Serve over rice