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.
 
 
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