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Ingredientes
- 3/4 cup low-sodium chicken broth
- 1/4 cup soy sauce
- 2 Tbsp cornstarch
- 2 tsp toasted sesame oil
- 12 oz boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
- 3 Tbsp vegetable oil
- 1 lb broccoli, florets cut into 1-inch pieces, stalks peeled and sliced 1/4 inch thick
- 1 red bell pepper, stemmed, seeded, and cut into 2-inch long matchsticks
- 1 Tbsp grated fresh ginger
- 1 Tbsp sesame seeds, toasted
Direcciones
- Whisk together 1/2 cup broth, 3 Tbsp soy sauce, 1 Tbsp cornstarch, and sesame oil in medium bowl.
- Toss chicken, remaining 1 Tbsp soy sauce, remaining 1 Tbsp cornstarch, and 1 Tbsp vegetable oil to coat in large bowl.
- Heat 1 Tbsp vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown chicken, about 5 minutes. Transfer to plate and tend loosely with foil.
- Add broccoli and remaining 1/4 cup broth to now-empty skillet and cook, covered, until broccoli begins to soften, about 2 minutes. Uncover and cook until liquid evaporates, about 1 minute.
- Stir in remaining 1 Tbsp vegetable oiland bell pepper and cook until spotty brown, about 30 seconds.
- Whisk sauce to recombine and add to skillet with chicken and any accumulated juices. Cook until thickened, about 1 minute.
- Sprinkle with sesame seed and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 4 servings | |
| Calories 245 | |
| Calories from Fat 130 | 53% |
| Total Fat 14.71g | 18% |
| Saturated Fat 1.52g | 6% |
| Trans Fat 0.28g | |
| Cholesterol 32mg | 11% |
| Sodium 973mg | 41% |
| Potassium 498mg | 14% |
| Total Carbs 12.24g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 2.56g | 2% |
| Protein 17.23g | 28% |
