1/3 cup La Choy® Garlic Ginger Stir-Fry Sauce and Marinade
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 breasts, cut into 1/2-inch pieces
1 tablespoon grated fresh ginger
2 teaspoons minced garlic
1 pkg (12 oz each) fresh broccoli florets, cut into bite-size pieces
1 pkg (8.8 oz each) fully cooked 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 3-5 minutes or until chicken is light golden brown. Add ginger and garlic; cook and stir 1 minute or until aromatic.
Add broccoli florets; cook and stir 3-5 minutes or until broccoli turns bright green and is crisp-tender. Blend in prepared sauce mixture and cook 2-3 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.
Nutrition Facts
Amount per Serving
Calories
238
% Daily Value*
Total fat
7%
5 g
Saturated fat
4%
1 g
Cholesterol
12%
36 MG
Sodium
16%
376 MG
Carbohydrate
10%
29 g
Dietary fiber
11%
3 g
Sugars
1%
8 g
Protein
33%
17 g
Vitamin A
19%
Vitamin C
65%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet
