Adapted from the Weight Watchers Take Out Tonight Cookbook.
- 1 1/2 pounds boneless, skinless chicken thighs or breast, sliced into bite-size pieces
- Salt and pepper to taste
- 1 Tablespoon vegetable oil (divided)
- 1/2 pound sliced mushrooms
- 2 cups broccoli, cut into small florets
- 1 cup carrots, coarsely shredded or cut into match sticks
- 4 scallions, chopped
- 3/4 cup chicken broth
- 1/4 cup low-sodium soy sauce
- 1 1/2 Tablespoons cornstarch
- 1 Tablespoon sugar
- 1 teaspoon dark sesame oil
- Cooked rice
Sprinkle chicken with salt and pepper.
Heat a large deep skillet or nonstick wok over medium-high heat. Add 2 teaspoons of the vegetable oil, swirling to coat the pan. Add the chicken and cook, stirring occasionally until just cooked through, about 5 minutes.
Meanwhile, prepare the vegetables. When the chicken is cooked, remove it from the pan. Add the remaining teaspoon of vegetable oil. Add the vegetables, and stir-fry until they are cooked, about 5 minutes.
While the veggies are cooking, whisk together the broth, soy sauce, cornstarch, sugar and sesame oil.
When the vegetables are done, add the meat and sauce to the pan. Cook over medium heat until sauce and chicken are heated through and the sauce begins to boil and thicken.
Serve over rice.
Makes 4 – 6 servings.
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