Prep Time:25 min
Start to Finish:50 min
Makes:4 servings
1 package (15 ounces) chicken breast tenders (not breaded)
2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1 pound broccoli
3 tablespoons chili or vegetable oil
1 hot fresh green chili, cut into very thin slices
2 tablespoons brown bean sauce
2 teaspoons finely chopped garlic
1 teaspoon sugar
1 teaspoon finely chopped gingerroot
3 green onions, cut diagonally into 1-inch pieces
1. Mix chicken, cornstarch, salt and white pepper in medium bowl. Cover and refrigerate 20 minutes.
2. Peel outer layer from broccoli. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli flowerets and stems in boiling water; heat to boiling. Cover and cook 1 minute; drain. Immediately rinse with cold water; drain.
3. Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add chili, brown bean sauce, garlic, sugar and gingerroot; stir-fry 10 seconds. Add chicken; stir-fry about 2 minutes or until chicken is no longer pink in center. Add broccoli and onions; stir-fry about 1 minute or until broccoli is heated through.
Nutrition Information:
1 Serving: Calories 225 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 3 g); Cholesterol 65 mg; Sodium 470 mg; Total Carbohydrate 9 g (Dietary Fiber 3 g); Protein 26 g Percent Daily Value*: Vitamin A 22 %; Vitamin C 78 %; Calcium 6 %; Iron 10 % Exchanges: 2 Vegetable; 3 Lean Meat; 1 Fat
*Percent Daily Values are based on a 2,000 calorie diet.