Easy Chicken and Broccoli Stir Fry
Serve with Brown Rice if desired.

Serves 4

1 pound boneless skinless chicken breast halves), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1 -inch piece peeled fresh ginger, minced
1 tablespoon reduced sodium soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1/2 teaspoon Kosher salt
1 tablespoon dry sherry
1 teaspoon dark sesame oil
About 1/3 cup water
3 teaspoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium
florets (keep the 2 cuts separate)
1/4 to 1/2 teaspoon red pepper flakes, optional
1 tablespoon hoisin sauce

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water.

Heat a large nonstick skillet over high heat. Add 2 teaspoons of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 1 more teaspoon oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Per Serving: 262 Calories; 8g Fat (26.3% calories from fat); 1g Saturated Fat; 30g Protein; 18g Carbohydrate; 4g Dietary Fiber; 66mg Cholesterol; 556mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2001 - 2014