This simple weekly stir-fry during the week is soothing and satisfying. The broccoli stems are used to add texture contrast and lighten up the dish, and why waste them?

Ingredients

• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 2 garlic cloves, finely chopped
• 2 teaspoons finely chopped ginger
• 1 cup chicken broth
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 2 cups broccoli flowerets
• 2 teaspoons cornstarch

Instructions

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown. (or use a seasoned Wok)
2. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
3. Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

Photo credit: powerplantop / CC BY-NC-ND