Chicken Broccoli Stirfry

A slight deviation.

One thing I didn't do as well as I should have last year was feed my family and myself in a consistently healthy manner. Way too much cheesy pasta, take-out on busy nights (of which there were many), and added stress because I didn't plan well.

So I'm also going to post healthy dinner options to help me remember my choices.

Last night,we had this and it was delicious. It's also packed with fiber and protein, so it keeps you full. I double the recipe and have some leftovers for lunch!

Chicken and Broccoli Stir-Fry

Ingredients

• 1/2
  cup water
• 2
  tablespoons soy sauce
• 2
  tablespoons hoisin sauce
• 2
  teaspoons cornstarch
• 1
  teaspoon grated fresh ginger
• 1
  teaspoon toasted sesame oil
• 1
  pound broccoli
• 1
  yellow sweet pepper
• 2
  tablespoons cooking oil
• 12
  ounces skinless, boneless chicken, cut into bite-size pieces
• 2
  cups chow mein noodles or hot cooked rice

Directions

1. For sauce, in a small bowl stir together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. Set aside.
2. Cut flowerets from broccoli stems and separate flowerets into small pieces. Cut broccoli stems crosswise into 1/4-inch slices. Cut pepper into short, thin strips.
3. In a wok or large skillet heat 1 tablespoon of the cooking oil over medium-high heat. Cook and stir broccoli stems in hot oil for 1 minute. Add broccoli flowerets and sweet pepper; cook and stir for 3 to 4 minutes or until crisp-tender. Remove from wok; set aside.
4. Add remaining oil to wok or skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; pour into center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir together to coat. Cook and stir 1 minute more or until heated through. Serve over chow mein noodles or rice. If desired, garnish with toasted sesame seed and serve with additional hoisin sauce. Makes 4 servings.