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Chicken Broccoli Stir-Fry

"This easily prepared recipe offers scrumptious but mild Asian flavor in a nicely balanced protein dish the whole family will love." Clara Coulston - Washington Court House, Ohio

4 ServingsPrep: 20 min. + marinating Cook: 15 min.

Ingredients

1/2 cup reduced-sodium chicken broth
6 tablespoons reduced-sodium soy sauce
1/4 cup water
1/4 cup rice vinegar
2 garlic cloves, minced
Dash cayenne pepper
1 pound boneless skinless chicken breasts, cut into 3/4 inch cubes
2 teaspoons cornstarch
4 teaspoons canola oil, divided
2 cups fresh broccoli florets
1 cup sliced fresh mushrooms
1/2 cup canned sliced water chestnuts
1/2 cup canned bamboo shoots
2 green onions, thinly sliced
2 cups hot cooked rice

Directions

In a small bowl, combine the first six ingredients. Cover and
refrigerate 3/4 cup. Pour remaining marinade into a large resealable
plastic bag; add the chicken. Seal bag and turn to coat; refrigerate
for 1-2 hours.
Drain and discard marinade from chicken. In a small bowl, combine
cornstarch and reserved marinade until smooth; set aside.

2 of 2

Chicken Broccoli Stir-Fry (continued)

Directions (continued)

In a large skillet or wok, stir-fry chicken in 2 teaspoons oil until
no longer pink. Remove and keep warm. Stir-fry broccoli in remaining
oil for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add the
water chestnuts, bamboo shoots and onions; cook 1-2 minutes longer
or until vegetables are crisp-tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
stir for 2 minutes or until thickened. Add chicken; heat through.
Serve with rice. Yield: 4 servings.

Nutrition Facts: 1 cup stir-fry with 1/2 cup rice equals 316 calories, 8 g fat (1 g saturated fat), 63 mg cholesterol, 719 mg sodium, 32 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.

Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer