This recipe is high in fiber and lean protein, which is beneficial for people with diverticulitis. It is also low in saturated fat and added sugar.Additionally, steaming the vegetables is a great way to cook them without added fats and oils.
In a small bowl, whisk together the soy sauce, cornstarch, and water to make a stir-fry sauce.
In a large skillet, heat the olive oil over medium-high heat. Add the garlic, onion, bell pepper, mixed vegetables, salt, and black pepper. Stir-fry for 3-4 minutes, or until the vegetables are tender.
Push the vegetables to one side of the skillet and add the chicken. Stir-fry for 2-3 minutes, or until the chicken is cooked through.
Pour the stir-fry sauce over the chicken and vegetables and toss to coat. Cook for 1-2 minutes more, or until the sauce thickens.
Serve the stir-fry over steamed brown rice, and garnish with fresh parsley if desired.