Garlic Chicken and Broccoli

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Broccoli

  Flower clusters, raw

  3 cup flowerets or 213g

• Cornstarch

  ¼ cup or 32g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Rice wine vinegar

  2 tbsp or 30g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Cornstarch

  2 tbsp or 15g

• Garlic

  Raw

  5 cloves, minced or 15g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Snow Peas

  Raw - Whole Foods Market

  1 oz or 28g

• Corn

  Sweet, yellow, raw

  ½ cup or 73g

• Diced Water Chestnuts

  Geisha

  ½ cup or 130g

• White rice

  Long-grain, regular, cooked

  1 ½ cup or 237g

Directions

1. Prepare rice as per package directions.
2. Meanwhile, chop chicken into chunks and broccoli into bite size pieces
3. In a large, sealable freezer bag, toss the chicken breast pieces with ⅓ cup of cornstarch. Shake and turn the sealed bag until all of the chicken has a light, even coating. Set aside.
4. In a medium-sized bowl, whisk together the sugar, soy sauce, rice vinegar, chicken broth, and 2 tablespoons of cornstarch. Set aside. Set sauce aside.
5. Add ⅓ cup water to a large, high-walled skillet over medium-high heat. Place the broccoli florets on top, cover, and cook until bright green, about 4 minutes. Drain and set aside.
6. In the same pan, heat the oil over medium-high heat. Add in the garlic and cook until fragrant, about 30 seconds. Remove the chicken from the freezer bag, shaking off excess cornstarch, and place in the skillet. Stir fry until browned all over, but not cooked through.
7. Mix in the sauce ingredients and let cook for 3 minutes. Then add back in the broccoli, along with the snow peas, baby corn, and water chestnuts. Cook, stirring occasionally, until the sauce is thickened and the chicken and vegetables are cooked through, about 5 minutes. Serve over rice.