Garlic Chicken and Broccoli

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  24 oz or 680g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Broccoli

  Raw

  3 cup chopped or 273g

• Cornstarch

  6 tbsp or 46g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Rice wine vinegar

  2 tbsp or 30g

• Chicken broth

  Soup, canned, ready-to-serve

  1 cup or 240g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Garlic

  Raw

  4 cloves, minced or 12g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Peas

  Edible-podded, raw

  2 cup, whole or 126g

• Corn

  Sweet, yellow, raw

  8 tbsp or 72g

• Water Chestnuts

  Sliced - Giant

  ½ cup or 114g

Directions

1. Cook the rice according to package instructions.
2. Cut the chicken into chunks and chop the broccoli into bite-sized pieces.
3. In a large sealable bag, coat the chicken pieces with two-thirds of the cornstarch. Set aside.
4. Mix the sugar, soy sauce, rice vinegar, chicken broth, and remaining cornstarch in a bowl. Set aside.
5. Add water to a large skillet over medium-high heat. Cook the broccoli covered until bright green, about 4 minutes. Drain and set aside.
6. Heat the oil in the same skillet over medium-high heat. Sauté the garlic until fragrant, about 30 seconds. Add the chicken, shaking off excess cornstarch, and stir-fry until browned.
7. Pour in the sauce mixture and cook for 3 minutes. Add the broccoli, snow peas, corn, and water chestnuts. Stir until the sauce thickens and everything is cooked through, about 5 minutes. Serve over rice.

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