YIELD Makes 4 servings

INGREDIENTS

1‑1/2 cups fat-free reduced-sodium chicken broth, divided
2 tablespoons reduced-sodium soy sauce
1‑1/2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
Nonstick cooking spray
1/2 teaspoon vegetable oil
1 pound boneless skinless chicken breast halves, cut into 2X1/4-inch strips
1 cup small broccoli florets
1 cup red bell pepper strips
1/4 cup chopped unsalted dry-roasted peanuts

PREPARATION:

  1. Combine 1 cup chicken broth with soy sauce, cornstarch, salt, ginger and garlic powder in small container. Stir until smooth; set aside.
  2. Lightly coat large skillet with cooking spray; heat over high heat until hot. Add oil; tilt skillet to coat bottom of skillet. Add chicken; stir fry 2 minutes or until no longer pink. Remove chicken from skillet.
  3. Add remaining 1/2 cup chicken broth to skillet; bring to a boil. Add broccoli and bell pepper; return to a boil. Reduce heat and simmer, covered, 2 minutes or until broccoli is crisp-tender.
  4. Increase heat to high. Add chicken to skillet. Stir sauce and add to skillet. Bring to a boil; boiling 1 to 2 minutes or until thickened. Stir in peanuts.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
Serving Size: 1 cup
Fiber 2 g
Carbohydrate 7 g
Cholesterol 69 mg
Saturated Fat 2 g
Total Fat 8 g
Calories from Fat 32 %
Calories 231
Protein 31 g
Sodium 686 mg
DIETARY EXCHANGE:
Vegetable 2
Meat 3

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