3/4 cup canned no-salt-added chicken broth, undiluted
1 tablespoon cornstarch
3 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
1 tablespoon peeled, minced gingerroot
1 teaspoon sugar
2 teaspoons minced garlic
1/4 teaspoon salt
Vegetable cooking spray
1 1/2 teaspoons dark sesame oil, divided
2 cups broccoli flowerets
1 cup thinly sliced carrot
1 1/2 cups cubed zucchini
1 cup thinly sliced onion
1 green onion, cut diagonally into 1-inch slices
1 pound skinned, boned chicken breasts, cut into 1-inch pieces
4 cups cooked long-grain rice (cooked without salt or fat)
How to Make It
Combine first 8 ingredients in a small bowl; stir well, and set aside.
Coat a wok or large nonstick skillet with cooking spray; drizzle 1/2 teaspoon oil around top of wok. Heat at medium-high (375°) until hot. Add broccoli and carrot; stir-fry 2 minutes. Add zucchini, onion, and green onions; stir-fry 2 minutes. Remove vegetables from wok; set aside.
Add remaining 1 teaspoon oil to wok. Add chicken; stir-fry 3 to 4 minutes or until chicken is lightly browned. Return vegetables to wok. Stir cornstarch mixture; add to wok. Stir-fry 1 minute or until thoroughly heated. Serve over rice.
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