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Prep Time: 12 Minutes Cook Time: 7 Minutes |
Ready In: 19 Minutes Servings: 4 |
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Ingredients:
1/2 cup water |
1/4 cup low-sodium soy sauce |
1/4 cup dry sherry |
2 tablespoons dark brown sugar |
1 1/2 tablespoons cornstarch |
1 tablespoon grated peeled fresh ginger |
2 garlic cloves, minced |
1/2 teaspoon chicken-flavored bouillon granules |
1/4 teaspoon crushed red pepper |
cooking spray |
3/4 pound skinless, boneless chicken breast halves, cut into thin strips |
2 teaspoons sesame oil |
1 cup thinly sliced onion |
1 red bell pepper, cut into thin strips |
1 1/4 cups quartered fresh mushrooms |
2 cups broccoli florets |
Directions:
1. Combine first 9 ingredients; stir well with a whisk. Set aside.
2. Place a 12-inch nonstick skillet over medium-high heat. Coat pan with cooking spray; add chicken, and cook 2 minutes or until chicken is done. Remove from pan; set aside.
3. Add oil to pan. Add onion and bell pepper; cook 3 minutes, stirring frequently. Add mushrooms and broccoli; cook 3 minutes. Add cooked chicken and soy sauce mixture. Bring to a boil; reduce heat, and simmer, uncovered, 1 minute or until slightly thickened, stirring constantly
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