Ingredients:
2 cups broccoli florets
1 tablespoon oil
12 ounces boneless chicken breast halves, cut into strips
1 cup chicken broth
1 tablespoon cornstarch
1 1/2 teaspoons lemon zest, finely chopped
1/2 teaspoon ground ginger
1 (14 1/2 ounce) cans sliced carrots, drained
Directions:
Cook broccoli until crisp-tender in half the oil in large skillet. Remove and add remaining oil to skillet. Cook chicken until no longer pink.
Stir together broth, cornstarch, lemon zest and ginger. Add to skillet.
Cook and stir until thickened and bubbly. Add vegetables and heat through.
Serve over rice, if desired.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.