Garlic Chicken Broccoli Stir Fry
Serve with brown rice

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 flakes
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 low-sodium 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 turkey, and stir-fry 5 minutes or until turkey is no longer pink in center. Remove turkey, 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, turkey, and any accumulated juices. Bring to a boil; cook 1 to 2 minutes or until slightly thickened.

Per Serving (excluding unknown items): 225 Calories; 4g Fat (15.5% calories from fat); 1g Saturated Fat; 31g Protein; 16g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 637mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 Vegetable; 1/2 Fat.

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