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Chicken and Broccoli Stir-Fry
2 boneless, skinless chicken breast halves
1 1/2 t. peanut oil
1 T. finely chopped shallots
1/4 C. dry white wine
1 1/2 C. broccoli florets
3/4 C. low-sodium, nonfat chicken broth, divided use
1 t. cornstarch
2 t. low-sodium soy sauce
1/4 C. sliced water chestnuts, well rinsed if canned
1/8 t. crushed hot pepper flakes, optional
1 1/2 C. cooked long grain white or brown rice
Trim all visible fat off chicken and cut into 1-inch cubes. Heat wok or nonstick
skillet; add peanut oil and heat until rippling but not smoking. Stir in chicken
and cook 30 seconds to 1 minute, or until little pink is visible.
Stir in chopped shallots and add white wine. Stir-fry until chicken is no longer
pink and shallots begin to soften, about 30 seconds. Stir in broccoli florets
and half the chicken broth and stir-fry about 90 seconds or until broccoli
begins to turn bright green.
Stir cornstarch and soy sauce into remaining chicken broth; add to wok. Stir in
water chestnuts and hot pepper flakes, if desired. Stir-fry until sauce is
bubbling and slightly thickened and broccoli is tender but still crisp and
bright green. Serve immediately over cooked rice.
Makes two servings.
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