Sautéed Chicken and Kiwi

Ingredients

• 1½ tablespoons olive oil, divided
• 1 pound boneless skinless chicken breast, sliced into thin strips
• 1 cup thinly sliced carrots
• 1 cup thinly sliced celery, sliced diagonally
• 1 teaspoon finely chopped lime basil (regular basil can be substituted)
• 1 cup low-sodium chicken broth
• 1 tablespoon cornstarch
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• 3 fully ripe kiwi fruit, peeled and thinly sliced
• ½ teaspoon grated lemon peel

Directions

1. To a large skillet, add 1 tablespoon of the oil and heat over medium heat. Add chicken, and sauté until browned and cooked through (about 8–10 minutes). Remove from skillet and set aside.
2. Add remaining oil to the skillet, and sauté carrots and celery until crisp, but tender. Return chicken to skillet.
3. In small bowl, combine basil, chicken broth, cornstarch, sea salt, and pepper, and add to the chicken mixture in the skillet. Continue to cook over medium-low heat, and stir until thickened.
4. Finish by gently stirring kiwi fruit and lemon into mixture.