This savory dish is easy and delicious. You can also use tofu, lean pork or beef for an equally tasty variation. Serve with brown rice.
2 Tbsp cornstarch
1/4 cup lite soy sauce
1/8 tsp ground ginger
2 tsp garlic powder
1/2 tsp white pepper
1 Tbsp sesame oil (optional)
1 3/4 cups chicken broth
1/2 cup water
1 Tbsp vegetable oil
1 lb skinless, boneless chicken breasts, diced
1 Tbsp canola oil
1 1/2 cups peeled and diced carrots
1/3 cup diced onions
2 1/2 cups fresh broccoli florets
Sauce: dissolve cornstarch in soy sauce. Add ginger, garlic, pepper, and sesame oil (optional) to cornstarch mixture and whisk to blend.
In saucepan, bring chicken broth and water to a boil.
Slowly add cornstarch mixture, whisking continuously until combined. Return sauce to a boil. Reduce heat to simmer and continue cooking until sauce is smooth and thick, about 3 to 5 minutes. Remove from heat.
In a medium skillet, heat 1 Tbsp oil over medium-high heat. Add chicken and saute over medium heat for 5 to 10 minutes until no signs of pink remain. Remove chicken and set aside.
In the same skillet, heat 1 Tbsp of oil over medium-high heat. Saute carrots for 4 minutes. Add onions and cook for 1 minute. Add broccoli and cook for 2 more minutes.
Add cooked chicken and reserved sauce to vegetables and toss to thoroughly coat.