Prep Time
15 min
Cook Time
20 min
Yields
4 servings
As easy as pasta and sauce, this stir-fry is perfect for busy weeknights.
Courtesy of Cathleen Childs, atasteofmadness.com, Toronto
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ingredients
1
lb(s) (450 g) chicken, cut into bite-sized cubes
2
cloves garlic, minced
2
Tbsp (30 mL) grated fresh ginger
1
cup (250 mL) chicken broth, divided
3
Tbsp (45 mL) soy sauce
2
tsp (10 mL) white sugar
2
cups (500 mL) chopped brocolli
2
tsp (10 mL) cornstarch
3 ½
oz (100 g) snap peas, ends trimmed, halved
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directions
Step 1
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.
Step 2
To skillet, add 3/4 cup (175 mL) chicken broth, soy sauce and white sugar. Cover and cook for 5 minutes, stirring occasionally.
Step 3
Add broccoli to skillet. Cover and cook 5 minutes more.
Step 4
In a small bowl, whisk together remaining ¼ cup chicken broth and cornstarch.
Step 5
Add the snap peas and the cornstarch mixture to the chicken mixture, and mix until the sauce begins to thicken.
Step 6
Tip: If you want a less salty stir-fry, used low-sodium chicken broth and soy sauce.