Chicken and Broccoli Stir-Fry

Chicken and Broccoli Stir-Fry

2 boneless, skinless chicken breast halves

1 1/2 t. peanut oil

1 T. finely chopped shallots

1/4 C. dry white wine

1 1/2 C. broccoli florets

3/4 C. low-sodium, nonfat chicken broth, divided use

1 t. cornstarch

2 t. low-sodium soy sauce

1/4 C. sliced water chestnuts, well rinsed if canned

1/8 t. crushed hot pepper flakes, optional

1 1/2 C. cooked long grain white or brown rice

Trim all visible fat off chicken and cut into 1-inch cubes. Heat wok or nonstick skillet; add peanut oil and heat until rippling but not smoking. Stir in chicken and cook 30 seconds to 1 minute, or until little pink is visible.

Stir in chopped shallots and add white wine. Stir-fry until chicken is no longer pink and shallots begin to soften, about 30 seconds. Stir in broccoli florets and half the chicken broth and stir-fry about 90 seconds or until broccoli begins to turn bright green.

Stir cornstarch and soy sauce into remaining chicken broth; add to wok. Stir in water chestnuts and hot pepper flakes, if desired. Stir-fry until sauce is bubbling and slightly thickened and broccoli is tender but still crisp and bright green. Serve immediately over cooked rice.

Makes two servings.


Leave a Reply

Your email address will not be published. Required fields are marked *