Chicken, Broccoli, and Red Pepper Stir Fry

Makes: 6 servings Serving Size: 1 cup Preparation Time: 15 minutes Cooking Time: 10 minutes Ingredients 1 lb. boneless, skinless chicken breasts, patted dry and cut into 1/2-inch chunks 2 Tbsp. lower-sodium soy sauce, divided 1 tsp. cornstarch 3/4 cup reduced-sodium, low-fat chicken broth, divided 1 Tbsp. oyster sauce 1/2 tsp. toasted sesame oil 1/2 tsp. chili puree with garlic 1 Tbsp. cornstarch Vegetables 2 Tbsp. canola oil, divided 3 cloves garlic, minced 1 Tbsp. peeled, grated ginger 2 cups broccoli florets, cut into bite-size pieces 1 med. red pepper, cut into strips 2 Tbsp. toasted coarsely chopped peanuts, almonds, or cashews Directions 1.In a medium bowl, combine the chicken, 1 Tbsp. of the soy sauce, and the 1 tsp. cornstarch and let stand for 15 minutes. 2.For the sauce, combine 1/2 cup of the broth with the remaining soy sauce and the oyster sauce, sesame oil, chili puree, and the 1 Tbsp. cornstarch; set aside. 3.Heat 1 Tbsp. of the canola oil in a wok. Add the chicken and stir-fry for 3 minutes. Remove the chicken from the wok and place in a bowl; set aside. 4.Heat the remaining oil in the wok. Add the garlic and ginger, and stir-fry for 30 seconds. Add the broccoli and red pepper. Carefully add the remaining chicken broth and cover. Steam for 3 minutes. Add the sauce mixture and cook 1 minute. Add the cooked chicken and toss gently to heat. Top with the nuts and serve.