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Stir-Fry with Chicken and Peanuts
- In small mixing bowl, stir together 1 cup reduced-sodium chicken broth, 2 tablespoons reduced-sodium soy sauce, 1½ tablespoons cornstarch, ¼ teaspoon ground ginger and ¼ teaspoon garlic powder. Stir until smooth. Set aside.
- Coat a nonstick skillet with cooking spray. Heat over high heat. Add ½ teaspoon vegetable oil. Add 1 lb. boneless, skinless chicken breast halves that have been cut into small strips; stir fry for 2 minutes or until no longer pink. Remove chicken from heat.
- Add ½ cup reduced-sodium chicken broth to skillet; bring to a boil. Add 1 cup small broccoli florets and 1 cup red bell pepper strips. Return to a boil. Reduce heat and simmer, covered, 2 minutes or until broccoli is crisp-tender.
- Increase heat to high. Add chicken to skillet. Stir sauce and add to skillet. Bring to a boil; boil 1-2 minutes or until thickened. Stir in ¼ cup chopped unsalted dry-roasted peanuts. Makes 4 serving.