Ingredients

The following ingredients have 4 Servings
  • 1 pound chicken breasts (cut in 1 in. pieces)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 6 cups broccoli florets
  • 1 large onion (diced)
  • 1 large zucchini (diced)
  • ½ cup water chestnuts (diced)
  • ½ cup chicken broth (low sodium)
  • 1 tablespoon ginger root (grated)
  • 2 cloves garlic (grated)
  • 2 teaspoons sesame oil
  • 1 tablespoon hoisin sauce
  • 1 teaspoon chili garlic paste
  • 2 tablespoons soy sauce (low sodium)
  • 1 tablespoon rice wine vinegar

Instruction

  • Heat a large skillet or wok over medium-high heat and spray with non-stick spray.
  • Add chicken seasoned with salt and pepper and cook 5-7 minutes until chicken is browned, stirring frequently.
  • While chicken is cooking, whisk together last 7 ingredients (broth through rice wine vinegar in a small bowl; reserve.
  • When chicken is browned, remove from pan and set aside.
  • In the same pan, add onion and saute 2-3 minutes.
  • Add zucchini and saute an additional minute or two.
  • Finally, add broccoli and the sauce you made earlier.
  • Bring to a simmer and cover pan, allowing broccoli to steam about 5 minutes. Return cooked chicken to the pan and heat 5 additional minutes before serving.
  • Serve with toasted nori seaweed, ice burg lettuce cups or brown rice.