Chicken Broccoli Stir-Fry
Serve with Brown Rice is desired.

Serves 4

2 teaspoons sesame oil, divided
1 pound boneless skinless chicken breast, cut into thin strips
1 cup low sodium chicken broth
4 garlic cloves, minced
1 1/2 tablespoons cornstarch
1/4 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1 red bell pepper, cut into thin strips
2 cups fresh broccoli florets
1 (8-ounce) can sliced water chestnuts, drained
2 tablespoons light soy sauce

Place a large nonstick skillet over medium-high heat until hot. Add 1 teaspoon sesame oil to pan, and tilt to coat evenly. Add chicken, and stir-fry 5 minutes
or until chicken is no longer pink in center. Remove chicken, and set aside.

Combine broth and next 4 ingredients in a small bowl; stir until cornstarch dissolves. Set aside.

Add remaining 1 teaspoon oil to pan; add pepper strips and broccoli; stir-fry 1 minute. Add water chestnuts, and stir-fry 30 seconds. Increase heat to high.
Stir broth mixture, and add to pan with soy sauce, chicken, and any accumulated juices. Bring to a boil; cook 1 to 2 minutes or until slightly thickened.

Per Serving : 242 Calories; 5g Fat (18.8% calories from fat); 32g Protein; 19g Carbohydrate; 5g Dietary Fiber; 66mg Cholesterol; 655mg Sodium.
Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1/2 Fat.

Serving over 1/2 cup cooked brown rice adds: 109 Calories; 1g Fat (6.7% calories from fat); trace Saturated Fat; 2g Protein; 23g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1 1/2 Grain(Starch).

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