Ingredients:
1 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
1/4 c. reduced-sodium soy sauce
1 piece (3 inches) fresh ginger, peeled and grated
1 Tbsp. plus 1 tsp. cornstarch
3 cloves garlic, minced
1 c. low-sodium chicken broth
1 Tbsp. canola oil
1 onion, thinly sliced
1/2 medium red bell pepper, seeded, cut into thin strips
4 c. broccoli florets
Cooked brown rice
Chopped roasted peanuts, optional
Directions:
Place chicken in a large bowl. In a small bowl, whisk together soy sauce, ginger, cornstarch, 2 cloves garlic and chicken broth. Pour marinade over chicken and toss to coat. Marinate chicken for 10 minutes.
Warm oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; cook, stirring, until tender, about 3 minutes. Add remaining 1 clove garlic and stir for 1 minute. Add broccoli and cook, stirring frequently, until softened, 3-5 minutes.
Pour chicken and marinade into skillet and cook, stirring until chicken is no longer pink and sauce has warmed through and thickened, 5-7 minutes. Serve immediately, with cooked brown rice and garnish with chopped roasted peanuts, if desired.
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