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Broccoli-chicken stir fry

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    Broccoli-chicken stir fry

    No broccoli? Substitute any fresh or frozen vegetables you have on hand. Try a different vegetable combination each time to create a new dish.

    Ingredients

    2 cups brown rice, washed and drained
    2 2/3 cups water
    2 tablespoons low-sodium soy sauce
    1/4 cup oyster sauce
    2 tablespoons cornstarch
    1 tablespoon rice vinegar
    1 tablespoon sesame oil
    1 tablespoon canola oil
    2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
    4 1/2 cups broccoli florets
    5 cups water
    2 tablespoons garlic, minced

    Directions

    1. Place brown rice and 2 2/3 cups water in pan. Steam rice until tender and all liquid is absorbed.
    2. While rice is cooking, combine soy sauce, oyster sauce, cornstarch, rice vinegar and sesame oil in a small bowl, stirring with a whisk. Set aside.
    3. Heat canola oil in a large nonstick skillet over medium-high heat. Add the chicken. Cook 8 minutes or until cooked thoroughly, turning frequently. Remove chicken from pan and keep warm.
    4. Add broccoli, 5 cups water and garlic to pan. Cover and cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Uncover and add soy sauce mixture and chicken, stirring gently to coat. Cook 2 minutes or until sauce thickens, stirring occasionally.
    5. For one serving, scoop 1 cup stir-fry over 1/2 cup rice.


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