| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Chicken/tur, Weight watc, Chinese | 2 | Servings |
INGREDIENTS
| 1 | ts | Margarine |
| 10 | oz | Skinned;boned chicken breasts, 3×1 inch strips |
| 4 | Spears broccoli; 1-inch pieces | |
| 1 | Clove garlic; minced | |
| 1/2 | ts | Ginger root; minced,pared |
| 3/4 | c | Chicken broth |
| 2 | tb | Oyster sauce |
| 2 | ts | Cornstarch |
INSTRUCTIONS
1. In 10-inch nonstick skillet heat margarine over medium-high heat until bubbly and hot. 2. Add chicken and cook, turning when necessary until lightly browned on all sides, 3 to 4 minutes. 3. Remove form skillet and set aside. 4. To same skillet add broccoli, garlic and ginger. Saute for 1 minute. 5. In 2 cup measure or small mixing bowl combine broth, oyster sauce and cornstarch, stirring to dissolve cornstarch. 6. Add to broccoli mixture and return chicken to skillet. 7. Reduce heat to low, add pepper and cook, stirring occasionally until sauce is thickened, 5 to 10 minutes. 8. Serve over plain rice. NOTES : I use peanut oil instead of margarine. Recipe by: Weight Watchers Favorite Recipes (1986) Posted to MC-Recipe Digest V1 #999 by njwwb <njwwb@ibm.net> on Jan 09, 1998
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