Ingredients:
3/4 cup reduced-sodium fat-free chicken broth, divided
1 tablespoon reduced sodium soy sauce
1/2 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground ginger or 1 teaspoon fresh grated ginger
1/8 teaspoon garlic powder or 1 clove fresh garlic, crushed
vegetable oil cooking spray
1/4 teaspoon vegetable oil
1/2 lb boneless skinless chicken breast halves, cut into 2 x 1/4 inch strips
1/2 cup broccoli florets
1/2 cup red bell peppers, cut into strips
1/4 cup unsalted dry roasted peanuts, chopped
Directions:
Combine half of chicken broth with soy sauce, cornstarch, salt, ginger and garlic powder in small container.
Stir until smooth, set aside.
Lightly coat non stick frypan with veggie spray.
Heat frypan on high heat until hot.
Add oil, tilt frypan to coat bottom.
Add chicken; stir fry 2 minutes, or until no longer pink.
Remove chicken.
Add remaining broth to frypan, bring to boil.
Add broccoli and bell pepper, return to boil.
Reduce heat and simmer, covered 2 minutes or until broccoli is crisp tender.
Increase heat to high.
Add chicken to frypan.
Stir sauce and add to frypan, bring to boil.
Cook 1 to 2 minutes or until thick.
Stir in peanuts.
Servings: 2
Time preparation: 10 min.
Time total: 18 min.