| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Dish, Main | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Reduced-sodium chicken broth |
| 1 | T | Soy sauce |
| 1 | t | Cornstarch |
| 1 | lb | Skinless, boneless chicken |
| breasts | ||
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 2 | T | Peanut or other veg. oil |
| 4 | c | Broccoil florets, about 12 |
| oz. | ||
| 2 | Cloves garlic, finely | |
| chopped | ||
| 1 | T | Finely chopped fresh ginger |
INSTRUCTIONS
In a small bowl, stir together chicken broth with soy sauce and cornstarch until cornstarch dissolves. Set aside Cut chicken crosswise into 1/4" slices and season with salt and pepper. In a wok or a very large skillet, heat oil over high heat. Add chicken and broccoli and stir-fry until chicken is whit throughout and broccoil is crisp-tender, 2 to 3 minutes. Add garlic and ginger and stir-fry until fragrant, 1 minute longer. Reduce heat to medium. Stir sauce mixture again to mix, pour into pan, and cook, stirring, until sauce thickens and turns translucent, about 2 minutes. Posted to Recipe Archive - 27 October 96 Date: Sun, 27 Oct 96 12:24:27 EST submitted by: gldschlgr@arn.net
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Nutrition (calculated from recipe ingredients)
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Calories: 189
Calories From Fat: 38
Total Fat: 4.2g
Cholesterol: 73.1mg
Sodium: 936.2mg
Potassium: 529.6mg
Carbohydrates: 4.9g
Fiber: 2.2g
Sugar: <1g
Protein: 31.9g