Chicken and Broccoli

Portion Size: Approx. 1 1/3 cups (1/2 cup rice(starch), ½ cup broccoli (vegetable),1/3 cup beef ( 3 oz. Protein)

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 Pounds boneless skinless chicken breasts. , cut into thin strips	Trim all visible fat.
1 cup low sodium chicken broth
¼ cup lite soy sauce
3 tablespoons cornstarch
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon ground ginger
Nonstick cooking spray
4 cups broccoli flowerets.	Washed, trimmed and cut up
2 medium carrots	Washed, peeled and sliced thin
2 tablespoons cooking oil
4 cups hot cooked brown rice	See recipe for brown rice

For gluten free (GF): use GF chicken broth and GF soy sauce. Always check each ingredients to be sure it is gluten free.

Directions:

Steps:	Directions:	CCP / Quality Assurance
1	Heat oil in a large skillet or wok.
2	Add chicken and garlic. Sauté until chicken is no longer pink. Remove from skillet.	Temperature check 165 degrees for 15 seconds.
3	In a small bowl combine chicken broth, soy sauce, cornstarch, sugar and ginger. Set aside.
4	Lightly coat a wok or large skillet with cooking spray. Heat to medium- high heat. Add carrots and broccoli. Stir fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet. Add chicken to wok or skillet and push to sides. In the center add the sauce and heat until bubbly. Serve hot over rice

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