Chicken and Broccoli Stir-Fry

To add spice to this savory but mild stir-fry, add crushed red pepper flakes or Szechwan chili sauce. Partially freezing chicken breasts before slicing makes slicing a breeze!

Yields:  4 Servings

• 1/4 Cup Chicken Stock
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Dry Sherry
• 1 Tablespoon Corn Starch
• 4 Skinless, Boneless Chicken Breast Halves
• Kosher Salt
• Freshly Ground Pepper
• 3 Tablespoons Seasme Oil
• 1 Tablespoon Minced Fresh Ginger
• 2 Cups Broccoli Florets
• 1 Large Red Bell Pepper
• 2 Teaspoons Minced Garlic
• 4 Ounces Fresh Mushrooms
• 3 Scallions

• Whisk together stock, soy sauce, sherry and cornstarch until cornstarch dissolves.
• Season chicken with salt and pepper. Heat oil in a wok or large skillet over high heat. Add ginger and stir about 30 seconds. Add chicken to skillet and stir-fry until white, about 2 minutes.
• Add broccoli florets, bell pepper and garlic and stir-fry until vegetables are crisp-tender, about 3 minutes. Add mushrooms and scallions and stir-fry an additional minute.
• Add chicken stock mixture and bring to boil, stirring constantly. Cook until sauce thickens, about 1 minute.

• Meal Solution Tip

• Serve with hot white rice or rice sticks.

• Lighten Up

• Use a nonstick skillet and reduce the amount oil to 1 tablespoon.