When my husband saw the broccoli from the box, he requested a stir fry. We haven’t had stir fry in ages. I used to make an easy stir fry years ago, and pulled out the recipe to modify and use. The sauce is flavorful, but not too spicy. Our kids loved it when they were little.
- 1 cup low sodium chicken broth
- ¼ teaspoon ground ginger
- 2 tablespoons cornstarch
- 2 tablespoons low sodium soy sauce
- 3 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into strips
- 2 cloves garlic, minced
- 1 large head broccoli (florets only), cut in bite sized pieces
- 6 medium carrots, peeled and sliced on the diagonal
- 2 cups rice
- Combine chicken broth, ginger, cornstarch, and soy sauce with a whisk; set aside.
- Heat 1 tablespoon oil in wok or large skillet. Add chicken and garlic, stir fry until chicken is cooked through. Remove from pan.
- Heat remaining 2 tablespoons oil in same pan. Add broccoli and carrots, stir fry until tender crisp.
- Add chicken back into pan. Add broth mixture. Continue to stir fry until sauce thickens and turns clear.
- Serve over rice.
Hope you enjoy this stir fry. Happy eating!