Sunflower Chicken

• 1 pound boneless skinless chicken breasts, cut into strips
• 3 medium carrots, sliced
• 2 celery ribs, sliced
• 1 medium onion, chopped
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 medium sweet red pepper, julienned
• 4 cups fresh broccoli florets
• 1/4 cup sunflower kernels, toasted
• 1/4 teaspoon salt-free seasoning blend
• 1/4 teaspoon garlic powder
• 3 tablespoons cornstarch
• 1 can (14-1/2 ounces) low-sodium chicken broth
• Hot cooked rice

1. In a large skillet coated with cooking spray, stir-fry chicken until no longer pink. Add the vegetables, sunflower kernels, seasoning blend and garlic powder; stir-fry for 5-6 minutes or until vegetables are tender. Combine cornstarch and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

chicken breasts, carrots, celery, onion, mushroom stems, sweet red pepper, fresh broccoli florets, sunflower kernels, salt, garlic, cornstarch, chicken broth, rice

Taken from www.tasteofhome.com/recipes/sunflower-chicken/ (may not work)