Broccoli Chicken Stir Fry
Serve with Rice.

Serves: 4

12 ounces skinless, boneless chicken breasts
1 pound broccoli
1/2 cup low sodium chicken broth
2 tablespoons teriyaki sauce
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
1 tablespoons cooking oil
1 tablespoon grated fresh ginger root
1 clove garlic, minced
2 cups fresh medium mushrooms, halved or quartered
2 cups fresh bean sprouts
3/4 cup red or green sweet pepper, cut into lengthwise strips
1 8-ounce can sliced water chestnuts, drained

Cut chicken into 1-inch pieces. Set aside. Remove flowerets from broccoli and cut in half (you should have about 3-1/2 cups). Cut stalks into 1-1/2-inch lengths and then into 1/4-inch strips (you should have about 1-1/2 cups); set aside.

For sauce, in a small bowl combine chicken broth, teriyaki sauce, cornstarch, and sesame oil; set aside.

Add 1 tablespoon cooking oil to a wok or 12-inch skillet. Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 10 seconds.

Add broccoli stems; stir-fry for 1 minute. Add broccoli flowerets; stir-fry for 2 to 3 minutes or until crisp-tender. Remove broccoli from wok. Add mushrooms to wok; stir-fry about 1-1/2 minutes or until crisp -tender. Remove from wok. Add bean sprouts and red or green sweet pepper to wok; stir-fry for 1 to 2 minutes or until crisp-tender.

Remove from wok. Add chicken to wok. Stir-fry for 4 to 5 minutes or until no longer pink. Push chicken from center of wok.

Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Add water chestnuts. Stir to coat. Cook and stir about 2 minutes more or until heated through. Makes 4 servings.

Per Serving: 235 Calories; 6g Fat (22.4% calories from fat); 1g Saturated Fat; 27g Protein; 21g Carbohydrate; 6g Dietary Fiber; 49mg Cholesterol; 494mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 3 1/2 Vegetable; 1 Fat.

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