Ingredients

1 Tbsp. cornstarch
1 Tbsp. sherry, or fat free chicken broth
2 Tbsp. soy sauce
1/2 C. fat free chicken broth
1/8 tsp. ground ginger
1/8 tsp. garlic powder
2 medium chicken breast halves, boned and skinless
1 Tbsp. vegetable oil
1/2 C. sliced onions
2 C. frozen broccoli
1/2 C. fat free chicken broth

Cooking Instructions

Combine first 6 ingredients and mix until smooth to form a marinade. Bone chicken breasts. Freeze bones for later use in broth. Cut chicken into bite-sized pieces. Place in marinade and refrigerate for 1 to 4 hours. Drain well, reserving marinade for later use. Fry chicken in vegetable oil in heavy frying pan until clear and firm. Remove chicken from frying pan with a slotted spoon, leaving as much of the fat as possible still in the frying pan. Add onions and broccoli to the fat in the frying pan. Slice any larger pieces to about 1/2-inch thickness. Cook and stir about 1 minute, or until broccoli is thawed. Add broth to vegetables, mix lightly, cover, and simmer for 5 minutes, or until the broccoli is crisp and tender. Add marinade and cook, stirring, over moderate heat until sauce is thickened and clear. Add chicken and reheat to serving temperature.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)