Ingredients
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 2 tablespoons sherry
- 1/4 cup chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 2 tablespoons canola oil
- 2 chicken breasts boneless and skinless sliced thinly
- 1 tablespoon fresh ginger minced
- 2 cups broccoli florets
Instructions
- Mix the cornstarch, soy sauce, sherry, broth, vinegar and brown sugar in a bowl together and set aside.
- Add the canola oil to a large skillet (with an available lid) on medium heat and cook the chicken for 2-3 minutes on each side until cooked through then remove from the pan.
- Add in the ginger and cook for 30 seconds before adding in the sauce then add the chicken and broccoli into the pan and cover and let cook for 2 minutes until the sauce is thickened and the broccoli is tender crisp.
Notes
Note: click on times in the instructions to start a kitchen timer while cooking.
Nutrition
Calories: 494kcal | Carbohydrates: 21g | Protein: 52g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 144mg | Sodium: 1408mg | Potassium: 1185mg | Fiber: 2g | Sugar: 7g | Vitamin A: 635IU | Vitamin C: 86mg | Calcium: 54mg | Iron: 1.9mg
