Broccoli Chicken Stir-Fry |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Julienned carrots and broccoli florets brighten this delectable dish from Kris Lundberg of Baldwin, Wisconsin. This is a guilt-free meal, she informs. The fat content is minimal, there's no reason not enjoy dessert afterward! Ingredients:
1 pound boneless skinless chicken breasts, cut into thin strips |
2 teaspoons canola oil |
2 medium carrots, julienned |
2 cups broccoli florets |
3-1/4 cups water, divided |
3 teaspoons chicken bouillon granules |
1 tablespoon reduced-sodium soy sauce |
1/2 teaspoon ground ginger |
1/4 cup cornstarch |
4 cups hot cooked rice |
Directions:
1. In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
2. Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings.
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