Broccoli Chicken Stir-Fry

Recipe by Kris Lundberg

Prep Time: 5 Minutes Cook Time: 15 Minutes Total Time: 20 Minutes

Julienned carrots and broccoli florets brighten this delectable dish from Kris Lundberg of Baldwin, Wisconsin. 'This is a guilt-free meal,' she informs. 'The fat content is minimal, there's no reason not enjoy dessert afterward!'

Ingredients:

1 pound boneless, skinless chicken breasts cut into thin strips
2 teaspoons canola oil
2 medium carrots, julienned
2 cups broccoli florets
3.25 cups water, divided
3 teaspoons chicken bouillon granules
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon ground ginger
1/4 cup cornstarch
4 cups hot cooked rice

Directions:

In a large nonstick skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Nutritional Guide
Number of Servings: 4
Calories per Serving: 0

		% Daily Value*

Total Fat	0 g	0%

Cholesterol	0 mg	0%

Sodium	0 mg	0%

Total Carbs	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g

Protein	0 g

*Percent Daily Values are based on a 2,000 calorie diet.

Nutritional data from AllRecipes.com

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