Broccoli Chicken Stir-Fry
Serve with hot rice

Servings: 4

• 1 1/2 tablespoons sesame oil, divided
• 2 tablespoons chopped fresh garlic
• 1/2 teaspoon dried red pepper flakes
• 4 cups broccoli florets
• 1 small can sliced waterchestnuts (optional)
• 6 tablespoons 98% fat-free chicken broth, divided
• Salt and pepper to taste (lightly salt only - hoisin is salty)
• 1 1/2 pounds boneless skinless chicken breasts (cut into thin slices)
• 5 green onions, chopped
• 1/4 cup hoisin sauce
• 3 tablespoons oyster sauce
• 1 tablespoon toasted sesame seeds
(optional)

In a large nonstick skillet heat 2 teaspoons sesame oil over medium-high heat. Add in chopped garlic and dryed red pepper flakes; saute for about 1 minute. Add in broccoli florets and waterchestnuts and 4 tablespoons chicken broth; cover skillet and cook until the broccoli is just crisp-tender (about 2 minutes) transfer to a bowl.

Add remaining 1 tablespoon more sesame oil to the skillet. Season the chicken strips with salt and pepper, then add to the hot skillet with green onions; saute until the chicken is cooked through (about 3 minutes.

Add in remaining 2 tablespoons chicken broth, hoisin sauce and oyster sauce. Add in the broccoli florets and waterchestnuts back to the skillet; toss to combine until heated through (about 1-2 minutes. Transfer to a platter or large bowl and sprinkle with sesame seeds if desired. Serve with cooked rice.

Per Serving: 254 Calories; 8g Fat (27.6% calories from fat)1g Saturated Fat; 26g Protein; 22g Carbohydrate; 5g Dietary Fiber; 52mg Cholesterol; 474mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 2 1/2 Vegetable; 1 1/2 Fat; 1/2 Other Carbohydrates.

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