I adapted this recipe from my beef and broccoli recipe, but when I only had chicken on hand. WE LOVED this dish and will definitely make it like this on a regular basis!
3 TBSP cornstarch
1 1/2 C Hot water
2 chicken boullion cubes
3 tablespoons soy sauce, reduced sodium
8 oz. chicken breast, thinly sliced
1/4 teaspoon ginger
1 pound frozen cut broccoli (or fresh)
1 C shredded carrots
1 can water chestnuts
1 red pepper, diced
1 clove garlic, minced
1/2 small onion diced
1/2 tsp salt (more if desired)
1 TBSP olive oil
In a small bowl, combine cornstarch, hot water, bullion, and soy sauce. Stir until sugar and cornstarch are dissolved.
In a large skillet or wok over high heat, cook and stir chicken 2 to 4 minutes, or until lightly browned. Add salt and onions and cook until translucent. Stir in broth mixture, ginger, garlic, and vegetables. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.
Serves 7-8 one cup servings (depending on how many veggies you put in)
1 Cup of Chicken and veggie dish is 3 +points 1 Cup of Chicken and veggie dish served with 1/2 C brown rice is6 +points