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Cook Time: 0 min

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Ingredients

For 4 Servings

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1 1/2 tbsp canola oil
8 cups broccoli florets (about 2 bunches)
2 cups vertically sliced onion (about 1)
1/2 cup fat-free , less-sodium chicken broth, divided
2 cups cooked long-grain rice
1 tbsp minced garlic
2 tsp minced peeled fresh ginger
1/2 tsp crushed red pepper
2 hoisin and lime-marinated grilled chicken breast halves, thinly sliced
2 tbsp low-sodium soy sauce
2 tbsp oyster sauce
1 tbsp rice wine vinegar
1 tsp cornstarch
1/4 tsp salt

Directions

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1 Heat canola oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.
2 Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.
3 Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute. Stir in salt.

Directions

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1. Heat canola oil in a large nonstick skillet over medium-high heat. Add broccoli and onion; sauté for 5 minutes. Add 1/4 cup broth; cover and cook for 3 minutes. Remove broccoli mixture from pan.

2. Place pan over medium-high heat. Add rice; cook 5 minutes, stirring occasionally. Add broccoli mixture, garlic, ginger, pepper, and chicken; toss well.

3. Combine remaining 1/4 cup broth, soy sauce, oyster sauce, vinegar, and cornstarch; add to pan. Bring to a boil; cook 1 minute. Stir in salt.

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