Oriental Chicken Stir-fry

Prepared by Mandy McMichael
  • 8 (4 ounce) skinless, boneless chicken breasts, cut into 1-inch cubes
  • 2/3 cup teriyaki sauce
  • 4 teaspoons peeled, grated gingerroot
  • 2 cloves garlic, crushed
  • 2 cup canned, no-salt-added chicken broth, undiluted
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons cornstarch
  • 3 teaspoons brown sugar
  • Vegetable cooking spray
  • 2 tablespoon sesame oil, divided
  • 6 cups fresh broccoli flowerets
  • 4 medium-sized sweet red peppers, cut into julienne strips
  • 1 cup chopped green onions
  • 10 cups cooked long grain-rice

Place chicken in a zip-top heavy-duty plastic bag. Combine teriyaki sauce, gingerroot, and garlic in a small bowl, stirring well. Pour over chicken; seal bag, and shake until chicken is well-coated. Marinate in refrigerator 2-4 hours, turning bag occasionally.

Remove chicken from marinade; discard marinade. Combine broth, soy sauce, cornstarch, and brown sugar; stir well and set aside.

Coat a wok or large nonstick skillet with vegetable cooking spray; add 1 tablespoon oil. Place over medium-high heat (375 degrees) until hot. Add chicken, and stir-fry 4-5 minutes or until tender. Remove chicken. Drain and pat dry with paper towels. Wipe drippings from wok with paper towel.

Add remaining teaspoon oil to wok; place over med.-high heat until hot. Add broccoli and stir-fry 2 minutes. Add pepper strips and green onions; stir-fry 3-4 minutes or until crisp-tender. Remove vegetables from wok and set aside.

Add broth mixture to wok; cook, stirring constantly until mixture is thickened. Return chicken and vegetables to wok; cook stirring constantly, until mixture is thoroughly heated. Serve chicken mixture over rice.

Serves 10

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