Broccoli Chicken Stir Fry (8 Points) Recipe

• 1 lb boneless skinless chicken breasts in thin strips
• 2 tsp canola oil
• 2 med carrots julienned
• 2 c. broccoli florets
• 3 c. water divided
• 3 tsp chicken bouillon granules
• 1 Tbsp. reduced-sodium soy sauce
• 1/2 tsp grnd ginger
• 1/4 c. cornstarch
• 4 c. warm cooked rice

1. In a large nonstick skillet or possibly wok, stir-fry chicken in oil till no longer pink.
2. Remove and keep hot.
3. Stir-fry the carrots and broccoli for 3-4 min or possibly till crisp-tender.
4. Remove and keep hot.
5. Add in 3 c. water to the pan; bring to a boil.
6. Add in bouillon; stir till dissolved.
7. Reduce heat.
8. Add in soy sauce, ginger, chicken and vegetables; cook for 5 min or possibly till heated through.
9. Combine the cornstarch and remaining water till smooth; stir into pan.
10. Bring to a boil; cook and stir for 2 min or possibly till thickened.
11. Serve over rice.
12. Yield: 4 servings.
13. Using the above nutritional analysis the WW Points are:
14. NOTES : Julienned carrots and broccoli florets brighten this delectable dish from Kris Lundberg of Baldwin, Wisconsin.
15. "This is a guilt free meal," she informs.
16. "The fat content is so minimal, there's no reason not to enjoy dessert afterward!"

chicken breasts, canola oil, carrots, broccoli florets, water, chicken bouillon granules, soy sauce, ginger, cornstarch, warm cooked rice

Taken from cookeatshare.com/recipes/broccoli-chicken-stir-fry-8-points-92731 (may not work)