Chicken & Veggie Stir-Fry


 Calories 114, Protein 14g, Total Fat 1.5g, Carbohydrates 8g.


  • 2 Cups Broccoli Florets

  • 2 Teaspoon Vegetable Oil

  • 1 Tablespoon Fat-Free Chicken Broth

  • 1/2 Tablespoon Fresh Ginger, Minced

  • 4 Ounces Chicken Breast, Chopped

  • 1 Tablespoon Dry Sherry

  • 1/2 Tablespoon Low-Sodium Soy Sauce

  • 1/2 Teaspoon Cornstarch

  • 1/8 Teaspoon Red Pepper Flakes

  • 3/4 Cup Shitake Mushrooms, Halved

  • 1/2 Cup Cherry Tomatoes, Halved


  • Mix chicken, broth, soy sauce, sherry, and cornstarch in a bowl.

  • In a medium saucepan, bring 3 cups of water to a boil over high heat; add broccoli. Cook, stirring, about 1 minute or until broccoli is bright green and water has almost returned to a boil. Drain in a colander and rinse with cold water to stop the cooking; drain again, shake well to remove excess water.

  • Heat a 14-inch wok or 12-inch skillet over high heat, swirl in oil. Add broccoli, mushrooms, ginger, and red pepper flakes; stir-fry 2-3 minutes. Transfer vegetables and sauce to a large bowl and wipe skillet clean.

  • Heat remaining vegetable oil over medium-high heat; cook and stir chicken and mixture until meat is no longer pink in the center, about 5 minutes. Stir in vegetables, stir-fry 2 minutes; add cherry tomatoes stir-fry 15 seconds or until combined.