Taste of Home
Garlic Chicken & Broccoli
TOTAL TIME: Prep: 15 min. Cook: 3 hours
YIELD: 8 servings.
This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
Ingredients
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2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
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4 cups fresh broccoli florets
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4 medium carrots, julienned
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1 can (8 ounces) sliced water chestnuts, drained
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6 garlic cloves, minced
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3 cups reduced-sodium chicken broth
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1/4 cup reduced-sodium soy sauce
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2 tablespoons brown sugar
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2 tablespoons sesame oil
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2 tablespoons rice vinegar
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/3 cup cornstarch
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1/3 cup water
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Hot cooked rice
Directions
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1.
In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours.
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2.
Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice.
Nutrition Facts
1-1/4 cups: 241 calories, 6g fat (1g saturated fat), 63mg cholesterol, 798mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.
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