It's a new year, so in honor of healthy New Year's Resolutions, this is a great way to kick of 2013! I made this dish with broccoli and cauliflower, but it would be awesome with some red peppers and water chesnuts too.
1 1/4 cups low-sodium chicken broth
1/2 cup soy sauce
4 Tablespoons cornstarch
1 Tablespoon sesame oil
3-4 boneless, skinless chicken breasts, cut into 1-inch pieces
2 Tablespoons canola oil
1 lb broccoli florets, cut into small pieces
1/2 Tablespoon fresh ginger, grated
1 Tablespoon toasted sesame seeds
several cups cooked rice for serving
In a small bowl whisk together 1 cup broth, 6 Tablespoons soy sauce, 2 Tablespoons cornstarch and the sesame oil.
In a large bowl, toss together the chicken with the remaining 2 Tablespoons soy sauce, 2 Tablespoons cornstarch and 1 Tablespoon oil.
Heat remaining oil in a skillet over medium heat until the oil is hot. Add the chicken mixture and brown the chicken until cooked through, flippling occasionally, about 5-7 minutes. Transfer chicken to a plate and tent with foil. Set aside.
In the empty skillet add the broccoli and remaining 1/4 cup broth. Cover the skillet and cook until the broccoli begins to soften and turn bright green. Uncover the skillet and cook until the liquid evaporates, about a minute. Add ginger and cook until fragrant. Whisk the sauce to recombine and add to the skillet with chicken and the juices.
Cook, stirring often, until the mixture is bubble and thickened.
Sprinkle with sesame seeds and serve over hot rice.
*You can be creative and add whatever type of veggie suits your tastes!
Source: Mels' Kitchen Cafe Sesame Chicken Stir-Fry