Ingredients
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2 boneless, skinless chicken breast halves 1 1/2 tsp peanut oil 1 Tbsp finely chopped shallots 1/4 cup dry white wine 1 1/2 cup broccoli florets 3/4 cup low-sodium, nonfat chicken broth, divided use 1 tsp cornstarch 2 tsp low-sodium soy sauce 1/4 cup sliced water chestnuts, well rinsed if canned 1/8 tsp crushed hot pepper flakes, optional 1 1/2 cup cooked long grain white or brown rice
Procedure
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Trim all visible fat off chicken and cut into 1-inch cubes. Heat wok or
nonstick skillet; add peanut oil and heat until rippling but not smoking.
Stir in chicken and cook 30 seconds to 1 minute, or until little pink is
visible. Stir in chopped shallots and add white wine. Stir-fry until chicken
is no longer pink and shallots begin to soften, about 30 seconds. Stir in
broccoli florets and half the chicken broth and stir-fry about 90 seconds or
until broccoli begins to turn bright green. Stir cornstarch and soy sauce
into remaining chicken broth; add to wok. Stir in water chestnuts and hot
pepper flakes, if desired. Stir-fry until sauce is bubbling and slightly
thickened and broccoli is tender but still crisp and bright green. Serve
immediately over cooked rice. Makes 2 servings.
