Prep 10 mins
Cook 8 mins
A healthy stir fry from Diabetic cooking.
- 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 half, cut into 2 x 1/4 inch strips
- 1⁄2 cup broccoli floret
- 1⁄2 cup red bell pepper, cut into strips
- 1⁄4 cup unsalted dry roasted peanuts, chopped
- 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.
I was looking for a stir fry recipe in which I had most ingredients on hand - this fit the bill and looked so good from your picture and the ingredients!! I made it tonight for my husband and I and doubled the recipe (he's a big eater!!)... but tripled the broccoli as I really enjoy it in stir frys. I didn't use low sodium ingredients (broth, soy sauce, etc) as I had the 'regulars' on hand ... so I ommited the salt callled for in the ingredients. Next time (and there will definitely BE a next time!!!) I may even triple the sauce... we enjoyed it very much and would like a little more to pour over the rice we used. 10 thumbs up, can't wait to have it again! Thanks for posting!! (I posted a few pics, too!)