Chicken and Broccoli Stir-Fry With Peanuts

Looking for a quick, easy, and nourishing meal for busy weeknights? This low-carb chicken stir-fry is ready before you can say "Dinnertime!" and full of flavor the family will love!

Learn more about low-carb eating in "Low-Carb Myths and Facts."

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Ingredients

1 1/2 cups fat-free reduced-sodium chicken broth, divided
2 tablespoons reduced-sodium soy sauce
1 1/2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder
Nonstick cooking spray
1/2 teaspoon vegetable oil
1 pound boneless skinless chicken breast halves, cut into 2 x 1/4-inch strips
1 cup small broccoli florets
1 cup red bell pepper strips
1/4 cup chopped unsalted dry-roasted peanuts

Directions

Yield:
4 servings

Serving size:
1 cup

1. Combine 1 cup chicken broth with soy sauce, cornstarch, salt, ginger, and garlic powder in small container. Stir until smooth; set aside.

2. Lightly coat large skillet with cooking spray; heat over high heat until hot. Add oil; tilt skillet to coat bottom of skillet. Add chicken; stir fry 2 minutes, or until no longer pink. Remove chicken from skillet.

3. Add remaining 1/2 cup chicken broth to skillet; bring to a boil. Add broccoli and bell pepper; return to a boil. Reduce heat and simmer, covered, 2 minutes, or until broccoli is crisp-tender.

4. Increase heat to high. Add chicken to skillet. Stir sauce and add to skillet. Bring to a boil; boiling 1 to 2 minutes, or until thickened. Stir in peanuts.

Calories: 231 calories, Carbohydrates: 7 g, Protein: 31 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 69 mg, Sodium: 686 mg, Fiber: 2 g

Exchanges per serving: 2 Vegetable, 3 Meat.