Garlic Chicken and Broccoli

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Broccoli

  Raw

  3 cup chopped or 273g

• 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

  Freshdirect

  1 oz or 28g

• Corn

  Sweet, yellow, raw

  ½ cup or 73g

• Water Chestnuts

  Sliced - Giant

  ½ cup or 114g

Directions

1. Prepare rice as per package directions.
2. Chop chicken into chunks and broccoli into bite-size pieces.
3. Toss the chicken breast pieces with 1/4 cup of cornstarch in a large, sealable freezer bag. Shake until all of the chicken is evenly coated. Set aside.
4. Whisk together the sugar, soy sauce, rice vinegar, chicken broth, and 2 tablespoons of cornstarch in a medium-sized bowl. Set aside.
5. Add 1/3 cup water to a large, high-walled skillet over medium-high heat. Cook the broccoli florets covered until bright green, about 4 minutes. Drain and set aside.
6. Heat the oil in the same pan over medium-high heat. Cook the garlic until fragrant, about 30 seconds. Add the chicken, shaking off excess cornstarch, and stir fry until browned.
7. Add the sauce mixture and cook for 3 minutes. Then add the broccoli, snow peas, baby corn, and water chestnuts. Stir until the sauce thickens and everything is cooked through, about 5 minutes. Serve over rice.