1/2 cups reduced sodium chicken broth
1 tablespoon light brown sugar
2 tablespoons fresh lime juice
2 tablespoons sweet chili sauce
1 tablespoon reduced sodium soy sauce
1 teaspoon cornstarch
1 tablespoon dark sesame oil, Divided
4 cups fresh broccoli florets
1 cup carrot sticks
1 lb chicken breasts, cut into bite size pieces
1 tablespoon grated fresh ginger
3 garlic cloves, minced
½ cup chopped green onions
2 cups cooked brown rice
4 tablespoons chopped dry-roasted cashews
Combine chicken broth and next 5 ingredients in a small bowl, stirring well. Set aside.
Heat 1 teaspoon oil in a nonstick skillet or wok over high heat 1 minute. Add broccoli and carrots; stir-fry 4 minutes. Remove vegetables from pan and keep warm.
Heat 1 teaspoon oil in skillet and cook chicken breast about 5 minutes or until cooked through. Remove from pan and keep warm.
Add 1 teaspoon oil to skillet. Add green onions, ginger and garlic. Cook stirring constantly for 2 minutes. Add chicken broth mixture, vegetables and chicken, and cook 2 minutes. Serve over hot cooked rice. Sprinkle with chopped cashews. Garnish, if desired.
Yields: 4 servings About: 395 calories; 10 grams fat
Barbra Crumpacker RD, LD, Cookalulu.com