I made this for dinner tonight. Fantastic! I usually use premade sauces and have trouble with the amount of salt but this was so great I used low sodium soy sauce and had no issues. I added some bean sprouts and water chestnuts left out the onion. I love how versatile this recipe is. A keeper for sure.
I haven’t had a good stir fry in quite some time. It’s raining all weekend here, which means it will be the perfect time for hubby and I to stay in and make this meal together. I can’t wait!My husband and I tried this last night and it was SO GOOD! It’s definitely going into our recipe binder!! Thanks so much for sharing!
This was awesome! I made some changes but I’m still rating as a 5 because I believe it would be perfect without my changes. I just added more veggies: red bell pepper carrots. I bet mushrooms would be good! I decreased the amount of soy sauce because of a couple of complaints about it being too salty. The technique described to thicken the sauce was perfect. This was so easy and perfect. Thank you Jeri!
INGREDIENTS:
2 cups broccoli flowerets
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons cornstarch
2 teaspoons finely chopped ginger
1 cup chicken broth
2 garlic cloves, finely chopped
3 tablespoons soy sauce
2 teaspoons sugar
How to make it :
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.
Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
source :07recipes.com
