2 cups broccoli florets
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons cornstarch
2 teaspoons of finely chopped ginger
1 cup chicken broth
2 cloves of garlic, finely chopped
3 tablespoons of soy sauce
2 teaspoons of sugar
Spray a 12-inch non-stick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.
Add 3/4 cup broth, soy sauce and sugar. Cover and cook over medium heat for 5 minutes, stirring twice.
Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in the center and broccoli is tender-crisp.
Mix cornstarch with 1/4 cup of the remaining broth; stir into chicken mixture. Cook, stirring frequently, until sauce thickens.
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