Recipe from Better Homes
Yields 4 servings
261 calories per serving
12 oz skinless, boneless chicken breasts, cut into 1 inch pieces
1 lb broccoli, cut up
1/2 c chicken broth
2 tbsp teriyaki sauce
2 tsp cornstarch
1 tsp sesame oil
3 tbsp cooking oil
1 tbsp ground ginger
1 clove garlic, minced
2 c mushrooms, halved or quartered
1 red pepper, cut into strips
For sauce, combine chicken broth, teriyaki sauce, cornstarch, & sesame oil.
Mix well & set aside.
Over medium high heat, preheat oil in a woke.
Stir-fry ginger and garlic in hot oil for about 10 seconds.
Add broccoli & cook for 3 minutes; remove & set aside.
Add mushrooms, cook for 3 minutes; remove & set aside.
Add red pepper, cook for 2 minutes; remove & set aside.
Add chicken to wok & cook for about 5 minutes until no longer pink.
Add sauce to center of the wok; cook & stir until thickened and bubbly.
Return veggies to wok & stir everything together to coat.
Cook for 2 more minutes.