ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
1
tablespoon grated gingerroot
2
teaspoons minced garlic
1
package (12 oz) fresh broccoli florets, cut into bite-sized pieces
1
package (8.8 oz) prepared whole-grain brown rice
3
tablespoons finely chopped crystallized ginger
2
tablespoons finely chopped walnuts, toasted
1/2
teaspoon toasted sesame oil
Whisk stir-fry sauce, broth, juice, pepper flakes, and cornstarch together in small bowl until smooth; set aside.
Spray wok or 12-inch skillet with cooking spray; place over high heat. When hot, add chicken. Cook and stir 3 to 5 minutes or until chicken is light golden brown. Add gingerroot and garlic; cook and stir 1 minute or until aromatic.
Add broccoli florets; cook and stir 3 to 5 minutes or until broccoli turns bright green and is crisp-tender. Blend in prepared sauce mixture and cook 2 to 3 minutes or until sauce has thickened slightly.
Add rice, crystallized ginger, walnuts, and sesame oil; toss to blend all ingredients. Heat through and serve immediately.
COOK'S TIPS: May substitute 2 cups of cooked and chilled brown rice for the ready-to-use brown rice.
To determine if the pan is "hot," sprinkle a few drops of water into pan. If the droplets sizzle and evaporate immediately, the pan is hot enough to start cooking.
