As easy as pasta and sauce, this stir-fry is perfect for busy weeknights.
Courtesy of Cathleen Childs, atasteofmadness.com, Toronto
In a medium skillet, cook the chicken, garlic and ginger over medium-high heat for 5 minutes, or until chicken is no longer pink inside.
To skillet, add 3/4 cup (175 mL) chicken broth, soy sauce and white sugar. Cover and cook for 5 minutes, stirring occasionally.
Add broccoli to skillet. Cover and cook 5 minutes more.
In a small bowl, whisk together remaining ¼ cup chicken broth and cornstarch.
Add the snap peas and the cornstarch mixture to the chicken mixture, and mix until the sauce begins to thicken.
Tip: If you want a less salty stir-fry, used low-sodium chicken broth and soy sauce.