Makes 4 servings
|1-1/2||cups fat-free reduced-sodium chicken broth, divided|
|2||tablespoons reduced-sodium soy sauce|
|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|
- Combine 1 cup chicken broth with soy sauce, cornstarch, salt, ginger and garlic powder in small container. Stir until smooth; set aside.
- 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.
- 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.
- 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.
|Serving Size:||1 cup|
|Calories from Fat||32 %|
|Total Fat||8 g|
|Saturated Fat||2 g|
Check out more recipes for Asian