Nutrition
Serving: 1 cup, Calories: 249 kcal, Carbohydrates: 14.6 g, Protein: 27 g, Fat: 9 g, Saturated Fat: 0.7 g, Cholesterol: 73 mg, Sodium: 766 mg, Fiber: 1.6 g, Sugar: 6.2 g
4 Point per serving
Cals:249
Protein:27
Carbs:14.6
Fat:9
Ingredients
▢1/4 cup low sodium soy sauce, or use gf soy sauce*
▢1/2 cup chicken broth*
▢1 tablespoon cornstarch
▢2 tablespoons mirin
▢1 tablespoon sugar
▢2 teaspoons sesame oil
▢1/4 teaspoon white pepper
▢1 tablespoon canola oil, divided
▢1 tablespoon minced garlic
▢1 tablespoon minced ginger
▢1 pound chicken breast, sliced very thinly
▢2 cups broccoli florets
▢sesame seeds as garnish, if desired
Instructions
In a large measuring cup or bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, sesame oil and white pepper and whisk until everything is completely dissolved.
In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side.
Repeat with the second half of the chicken and an additional teaspoon of oil.
Remove the chicken to a plate.
Add in the remaining oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
Stir the garlic and ginger well and add in the sauce, whisking well.
Add in the broccoli and let the sauce cook for 2-3 minutes until thickened.
Add in the chicken and stir well to coat.
Garnish with sesame seeds if desired.
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