Garlic Chicken and Broccoli

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Cornstarch

  8 tbsp or 61g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Rice wine vinegar

  2 tbsp or 30g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Broccoli

  Raw

  2 cup chopped or 182g

• Canola oil

  1 tbsp or 14g

• Garlic

  Raw

  4 cloves, minced or 12g

• Peas

  Edible-podded, raw

  ½ cup, whole or 32g

• Baby Corn

  Dynasty

  8 oz drained or 227g

• Waterchestnuts

  Chinese, canned, solids and liquids

  ½ cup slices or 70g

Directions

1. Cook the rice according to package instructions.
2. Cut the chicken into chunks and coat with two-thirds of the cornstarch in a large resealable bag. Set aside.
3. In a bowl, mix the sugar, soy sauce, rice vinegar, chicken broth, and remaining cornstarch. Set aside.
4. Add a splash of water to a large skillet over medium-high heat. Cook the broccoli covered until bright green, about 4 minutes. Drain and set aside.
5. Heat the oil in the same skillet over medium-high heat. Sauté the garlic until fragrant, about 30 seconds. Add the chicken, shaking off excess cornstarch, and stir-fry until browned.
6. Pour in the sauce mixture and cook for 3 minutes. Add the broccoli, snow peas, baby corn, and water chestnuts. Stir until the sauce thickens and everything is cooked through, about 5 minutes.
7. Serve over rice.