Stir-fried chicken, broccoli, and brown rice in a spicy ginger sauce—this good-for-you recipe delivers on taste and satisfaction.
Hands-on Time: 20 minutes
Total Time: 40 minutes
Makes: 6 servings (1 cup each)
Hands-on Time: 20 minutes
Total Time: 40 minutes
Makes: 6 servings (1 cup each)
Ingredients
| 1/3 | cup La Choy® Garlic Ginger Stir-Fry Sauce |
| 1/3 | cup reduced-sodium chicken broth |
| 1/4 | cup orange juice |
| 1 | teaspoon crushed red pepper flakes |
| 1 | teaspoon cornstarch |
| PAM Professional™ No-Stick Cooking Spray | |
| 12 | 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 |
Directions
- 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.
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.
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