New Country 100.7 The Tiger : Baton Rouge: Chinese Chicken and Broccoli Stir-Fry

Chinese Chicken and Broccoli Stir-Fry
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Julie Preau on 07/12/2009 20:19:00
 
Makes 4- 6 servings
2 pounds skinless, boneless chicken breasts, cut into strips
1 tablespoon cornstarch
1/2 teaspoon ground ginger
1 teaspoon crushed red pepper flakes
Salt and pepper to taste
3 tablespoons olive oil
1 bunch broccoli, florets only
1 tablespoon minced garlic
3 tablespoons low-sodium soy sauce
1/4 cup sherry or cooking sherry
1 teaspoon sugar
1 bunch green onions, cut into 2-inch slices
1 red bell pepper, seeded, cut into strips
1.  In large bowl or plastic bag, toss chicken strips with cornstarch, ginger,
red pepper flakes, salt, and pepper.
2.   In large skillet, heat olive oil. Add chicken, broccoli, garlic, soy sauce,
sherry, and sugar, stirring, cooking 7 minutes. Add green onions and red pepper,
continue cooking and stirring another 10 minutes, or until chicken is done.
Serve.
Nutritional information per serving:
Calories 266, Protein (g) 37, Carbohydrate (g) 7, Fat (g) 9, Calories from Fat
(%) 30, Saturated Fat (g) 1, Dietary Fiber (g) 2, Cholesterol (mg) 88, Sodium
(mg) 308 Diabetic Exchanges: 4.5 lean meat, 1.5 vegetable
Serving suggestion:  Serve this Chinese stir-fry over rice.
Terrific Tidbit: Sometimes I substitute with a green pepper if red peppers are
too expensive or difficult to find.  Pick up a bottle of cooking sherry to have
in your pantry.