One of my favorite meals growing up was my mom’s Chicken Broccoli Stir-fry. Served over rice, it was unbelievably full of flavor, perfectly suited for company, yet also easy enough for a week-night dinner. Leftovers make a great lunch for the next day. And unlike Chinese food, it won’t leave you feeling heavy. Hearty yet healthy, I think there’s a good chance that your whole family will love it.
My family definitely did!
Chicken and Broccoli Stir-fry
1 lb chicken breast strips
2 Tablespoons oil
4 cups veggies (broccoli, green and red peppers)
1/2 cup chopped water chestnuts
1 1/2 cups chicken broth
3 tablespoons soy sauce
2 tablespoons cornstarch
2 teaspoons brown sugar
1 teaspoon garlic powder
3/4 teaspoon ground ginger
1. Stir-fry chicken in hot oil in large skillet, until browned. Add broccoli, pepper, and water chestnuts; fry until crisp-tender.
2. Mix broth, soy sauce, cornstarch, sugar, garlic powder, and ginger; add to skillet. Bring to a boil. Boil one minute or until thickened.
3. Meanwhile, prepare rice as directed on package. Serve chicken and veggies over rice.