Yield
Makes 4 servings

Prep: 15 min., Cook: 6 min.

How to Make It

Step 1

Place chicken breasts between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Thinly slice chicken.

Step 2

Whisk together broth, 2 tablespoons cornstarch, hot chili sauce, sugar, and vinegar.

Step 3

Place broccoli and 2 tablespoons water in a microwave-safe bowl. Cover with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 1 minute.

Step 4

Combine chicken and soy sauce in a medium bowl; toss with remaining 2 tablespoons cornstarch to coat.

Step 5

Melt buttery spread in a 12-inch nonstick skillet over medium-high heat; add chicken, and cook, stirring occasionally, 3 minutes or until done. Transfer chicken to a serving platter; keep warm.

Step 6

Bring broth mixture to a boil in skillet over high heat, stirring frequently. Reduce heat to low, and simmer, stirring occasionally, 1 minute or until thickened. Add broccoli, and toss to coat. Cook 1 minute or until thoroughly heated. Pour sauce over chicken. Serve immediately.

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