Recipe: Fiery Asian Chicken with Vegetables

FIERY ASIAN CHICKEN WITH VEGETABLES

1 (14 ounce) package defatted low-sodium chicken broth, divided use
1 cup uncooked long-grain rice
1 pound frozen chicken breast halves (about 3)
1 teaspoon peanut oil or other vegetable oil
1 (16 ounce) package frozen broccoli stir-fry vegetable mixture
1 tablespoon reduced-sodium soy sauce
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon sugar
1/2 teaspoon crushed hot red pepper flakes*
2 tablespoons cornstarch

Bring 1 cup of the chicken broth and 1 cup water to a boil in a 2-quart saucepan. Reserve the remaining broth. (Meanwhile, begin the next steps.) When the liquid boils, add the rice, cover the pan, reduce the heat to low, and simmer for 17 minutes.

Place the chicken on a microwave-safe plate and microwave 2 minutes, uncovered, at high, to begin defrosting.

When the chicken has been microwaved, heat the oil over medium-high heat in a 12-inch, extra-deep, nonstick skillet. Cut the chicken into bite-sized chunks, adding them to the skillet as you cut. When all of the chicken is added, raise the heat to high. Cook, stirring often, until the chicken is no longer pink outside, about 5 minutes. Add the frozen broccoli mixture, and stir.

While the chicken continues to cook, add the soy sauce, garlic, ginger, sugar and red pepper, if using. Stir well.

Combine the cornstarch and reserved chicken broth in a small container that has a lid. Shake well until the lumps disappear, and drizzle the mixture over the skillet. Stir continuously until the sauce thickens, about 1 minute. Remove the skillet from the heat until the rice is done.

Serve the chicken mixture over a bed of rice.

*This dish is hot. If you aren't used to red pepper, season to taste starting with teaspoon red pepper flakes. Omit red pepper flakes if serving children or serve children first and add red pepper to taste for adults.

Servings: 4
Adapted from source: Desperation Dinners by Beverly Mills and Alicia Ross