|5 min||10 min||4|
|1/2 cup||Broccoli florets|
|2 cup||Brown rice, medium-grain, cooked (divided)|
|454 gm||Chicken breast, boneless, skinless (cut into 1-inch pieces)|
|1 cup||Chicken broth (stock)|
|2 clove(s)||Garlic (minced)|
|2 tsp minced||Ginger root|
|2 tsp||Granulated sugar|
|1/2 cup chopped||Red bell pepper|
|2 tbsp||Sesame seeds (optional)|
|3 tbsp||Soy sauce|
|1/2 cup whole||Sugar snap peas|
|1/2 cup chopped||Yellow bell pepper|
1. Spray a 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger.
2. Sauté 5 to 6 minutes or until chicken is brown. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice. Add vegetables.
3. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and veggies are crisp-tender. Mix cornstarch with remaining 1/4 cup broth and then pour and stir into chicken mixture. Cook while stirring frequently, until sauce is thickened.
4. Serve on top of rice, and garnish with toasted sesame seeds if desired.