Recipe information
Yield
Serves 4
Ingredients
1/4 cup canned low-salt chicken broth
3 tablespoons soy sauce
2 tablespoons dry Sherry
1 tablespoon cornstarch
4 skinless boneless chicken breast halves, cut crosswise into 1/2-inch-wide strips
2 tablespoons vegetable oil
2 large garlic cloves, chopped
1 tablespoon chopped peeled fresh ginger
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 small onion, thinly slice
Large pinch of dried crushed red pepper (optional)
Hot cooked white rice
Preparation
Step 1
Whisk chicken broth, soy sauce, Sherry and cornstarch in small bowl until cornstarch dissolves.
Step 2
Season chicken with salt and pepper. Heat vegetable oil in heavy large skillet over high heat. Add garlic and ginger and stir until fragrant, about 30 seconds. Add chicken to skillet and stir-fry until white, about 2 minutes. Add broccoli florets, bell pepper, onion and crushed red pepper, if desired, and stir-fry until vegetables are crisp-tender and chicken is just cooked through, about 3 minutes. Add chicken broth mixture and bring to boil, stirring constantly. Cook until sauce thickens, about 1 minute. Serve with rice.
