Very Low Fat Broccoli Chicken Stir Fry

Adapted from a recipe originally posted by Kris Lundberg at allrecipes.com. My version doesn't use oil, so if you clean your chicken well, it is VERY low fat! See note below for serving suggestions.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 1⁄2 lb boneless skinless chicken breast, cut into strips
• 12  ounces fresh broccoli florets
• 3  ounces  baby carrots, julienne cut
• 3⁄4 cup chicken broth
• 3⁄4-1  cup water
• 4  tablespoons reduced sodium soy sauce
• 1  teaspoon  fresh  minced ginger
• 1  teaspoon  minced garlic
• 2  teaspoons cornstarch
• 2  tablespoons water
•  nonstick cooking spray
•  rice, for serving

Directions

1. In a small bowl, combine soy sauce, ginger, and garlic. Set aside for later.
2. Spray a skillet with non-stick cooking spray. Add chicken and stir-fry until no longer pink. Remove and keep warm.
3. Add 1 cup water and vegetables to skillet. Cover and steam over medium heat until crisp/tender, stirring occasionally. Remove and keep warm, draining any extra water.
4. Add chicken broth to pan, bringing to a boil.
5. Reduce heat; add vegetables, chicken, and soy sauce mixture. Stir fry for about 5 minutes at a simmer, until heated through.
6. Combine cornstarch and 2T of water, and stir into skillet. Bring to a boil. Cook for a few minutes, until thickened.
7. Serve over hot rice!
8. NOTE: I like to throw the rice right into the stir fry at the end and mix it all up, adding some egg white as well for a "fried rice" feel. You may need to add more soy sauce depending on how much rice you use!