Stir Fry Chicken and Broccoli From Mark Bittman

By mm_food4me

Ingredients

• SERVINGS: 4
• 1/3 c water
• 2 c bite-size broccoli florets
• 1 1/2 Tbsp peanut oil
• 1 sliced medium onion
• 1/2 c chopped scallions
• 2 Tbsp oil
• 2 Tbsp minced garlic
• 1 Tbsp minced fresh ginger
• 1 lb boneless, skinless chicken breasts or thighs cut into 1/2" chunks.
• 2 Tbsp soy sauce
• 1 tsp sugar
• 1/2 c chicken or vegetable stock

Details

Servings 1
Adapted from prevention.com

Preparation

Step 1

1. BRING water to a boil in large, deep skillet over medium-high heat. Add broccoli and cook until bright green, 2 minutes. Remove.
2. HEAT peanut oil in same skillet. Add onion and cook, stirring, 2 minutes. Return broccoli to pan with scallions. Cook until broccoli is crisp-tender, 2 minutes. Remove vegetables.
3. ADD to skillet oil, garlic, ginger, and chicken. Cook, stirring just a few times, until chicken is no longer pink, 3 to 5 minutes.
4. RETURN vegetables to pan and toss.
5. ADD soy sauce and sugar. Season to taste and toss again.
6. ADD stock and cook, scraping bits off bottom of pan, until liquid is reduced slightly, about 30 seconds. Garnish with more scallions.

NUTRITION (per serving): 260 cal, 26 g pro, 9 g carb, 2 g fiber, 3 g sugars, 13 g fat, 2 g sat fat, 798 mg sodium