Chicken Stir-Fry With Broccoli and Tomatoes
Ingredients
- 2 tsp Canola Oil
- 1/4 tsp Salt
- 28 oz Boneless, Skinless Chicken Breast
- 1 tbsp Low Sodium Soy Sauce
- 3 cloves Fresh Garlic
- 2 oz Fresh Ginger Root
- 9 oz Broccoli Florets
- 1 cup Chicken Broth Reduced-sodium
- 1 tbsp Cornstarch
- 3 Plum Tomato
Directions
***FROM SPARKRECIPES.COM***
1. Heat oil and salt in a 12-inch nonstick skillet or wok over medium-high heat. When oil is very hot, add chicken breast and stir-fry 3 minutes. Add soy sauce, garlic, and ginger and stir well.
2. Add broccoli, then slowly add 1/2 cup chicken broth. Cover and cook 2 to 3 minutes or until broccoli is just tender.
3. Meanwhile, mix cornstarch into remaining 1/2 cup broth until dissolved. Stir tomatoes and cornstarch mixture into skillet. Reduce heat to medium-low and simmer 2 minutes or until sauce thickens and clears. Serve hot.
You can substitute lean slices of beef or pork loin for the chicken, and red or yellow bell peppers for the tomato, if you like. If you use bell peppers, add them to the skillet at the same time as the broccoli. Serve this dish with brown rice or noodles.