![]() Cover loosely with plastic wrap and microwave until crisp-tender, about 3 minutes.ĭivide the chicken and broccoli evenly among four plates and drizzle the sauce over the top. Put the broccoli florets in a microwave-safe bowl with 2 tablespoons water. Mix the corn starch with 3 tablespoons water, and whisk into the sauce. Carefully add the cooked chicken to the sauce in the wok and stir to fully coat. Continue cooking and stirring until the sauce has thickened, about 3 to 5 minutes. Add the sauce to the wok and stir constantly with a wooden spoon. Stir for a couple of minutes, then add the chicken broth, soy sauce, agave and vinegar. Carefully add the peppers, garlic, and ginger and stir-fry for 30 seconds. Heat the remaining teaspoon of oil in a small saucepan over medium heat. Let rest for 5 minutes, then cut into large bite-size pieces. ![]() Bake until the chicken has an internal temperature of 165 degrees F, about 20 minutes. ![]() Place the coated strips in one layer on a rack set in a baking sheet and coat lightly with the nonstick cooking spray. Mix 2 teaspoons vegetable oil into the ground rice cereal, rubbing it in with your fingers. Toss the chicken in a bowl with the egg white and 1/2 teaspoon salt.
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