CHICKEN & BROCCOLI STIR FRY
INGREDIENTS
1/4 CUP FAT FREE SODIUM FREE CHICKEN BROTH
2 TABLESPOONS RICE VINEGAR
2 TABLESPOONS LOW SODIUM SOY SAUCE
2 TEASPOONS CORN STARCH
1/2 TEASPOONS CORN STARCH
1/2 TEASPOONS DARK SESAME OIL
1/4 TEASPOON CRUSHED RED PEPPER
1 TABLESPOON CANOLA OIL DIVIDED
1 TABLESPOON MINCED PEELED FRESH GINGER
1 TABLESPOON BOTTLED MINCED GARLIC
1 POUND PEELED & DE VEINED LARGE SHRIMP
1/4 TEASPOON SALT
4 CUPS SMALL BROCCOLI FLORETS
1 CUP VERTICALLY SLICED ONION
DIRECTIONS
COMBINE FIRST 6 INGREDIENTS IN A SMALL BOWL, STIRRING WITH A WHISK
HEAT 2 TEASPOONS CANOLA OIL IN A LARGE NON-STICK SKILLET
OVER MEDIUM HIGH HEAT
ADD GINGER AND GARLIC TO PAN; STIR FRY 30 SECONDS
SPRINKLE SHRIMP WITH SALT
ADD SHRIMP TO PAN AND STIR-FRY 3 MINUTES OR UNTIL DONE
REMOVE SHRIMP MIXTURE FROM THE PAN
ADD REMAINING 1 TEASPOON CANOLA OIL TO PAN
ADD BROCCOLI AND ONION TO PAN
STIR FRY 4 MINUTES OR UNTIL BROCCOLI IS CRISP TENDER
ADD SHRIMP MIXTURE AND BROTH MIXTURE TO PAN
COOK 1 MINUTE OR UNTIL THICKENED, STIRRING CONSTANTLY