Ingredients

1 pound boneless chicken cutlets
1/4 tsp. salt
1/8 tsp. freshly ground pepper
2 tsp. vegetable oil, divided
1 Tbsp. minced fresh ginger, divided
1 Tbsp. chopped garlic, divided
1 bunch broccoli (1-1/2 pounds), cut into florets, stems, peeled and sliced
1 C. fat free chicken broth
2 tsp. cornstarch
2 Tbsp. soy sauce
1/2 tsp. grated lemon peel
3 Tbsp. fresh lemon juice
4 green onions, cut into 2-inch pieces
2 C. cooked rice

Cooking Instructions

Slice chicken into 1/2-inch wide strips and sprinkle with salt and pepper. Heat 1 tsp. oil in large nonstick skillet over medium-high heat. Add half the chicken and half the ginger and garlic. Cook, turning once, 5 minutes, until chicken is golden. Transfer chicken with slotted spoon to a plate. Add remaining chicken to pan and cook 5 minutes as directed. Heat remaining 1 tsp. oil in same skillet over medium heat. Add remaining ginger and garlic, as well as broccoli and broth. Bring to a boil; cover and simmer 3 to 4 minutes. Combine cornstarch, soy sauce, peel and lemon juice in cup. Add to skillet; boil 1 minute. Return chicken to skillet; add onions and cook until chicken is heated through. Serve with rice.
 
 
Do not be anxious about anything,?but in everything by prayer and supplication with thanksgiving let your requests be made known to God.?And the peace of God,?which surpasses all understanding, will guard your hearts and