Recipe: Chicken 'N' Broccoli with Plum Sherry Sauce

CHICKEN 'N' BROCCOLI WITH PLUM SHERRY SAUCE

4 boneless, skinless broiler-fryer chicken breast halves, cut into thin strips
2 tablespoons canola oil
4 cups fresh broccoli florets
1 cup low sodium chicken broth, warmed, divided
1/4 cup sliced green onion
2/3 cup diagonally sliced celery
1/4 pound fresh mushrooms, sliced
1 can (8 ounces) water chestnuts, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cornstarch
1/4 cup low sodium soy sauce
1/2 cup red plum jam
2 tablespoons sherry
3 tablespoons toasted sesame seeds

In large frypan or wok, heat oil over medium temperature. Add chicken strips and stir fry about 2 minutes. Add broccoli, stirring and cooking 2 minutes more. Add 2 tablespoons of the chicken broth and then stir in onion and celery, cooking 2 minutes more. Add mushrooms and 2 tablespoons more chicken broth, cooking 2 minutes. Add water chestnuts, salt and pepper, stirring and cooking 1 minute. In small bowl, stir together cornstarch and soy sauce until smooth. Add remaining 3/4 cup broth to chicken and vegetables, pushing them to side of pan. Slowly stir soy mixture into broth until it thickens; then stir everything in pan together. In small bowl, mix plum jam and sherry; heat (on stovetop or microwave) just until jam melts. Place chicken mixture in shallow serving bowl; drizzle plum-sherry sauce over all and sprinkle with sesame seeds. Serve with yellow saffron rice.

Makes 4 servings.

Per Serving
Calories: 463
Protein: 35 grams
Total Fat: 14 grams
Saturated Fat: 1.95 grams
Carbohydrates: 52.6 grams
Cholesterol: 73 milligrams
Sodium: 912 milligrams

Source: National Chicken Council