CHICKEN AND BROCCOLI STIR-FRY

CHOOSE YOUR FAVORITE SERVE-ALONG FOR THIS CLASSIC STIR-FRY. CRUNCHY CHOW MEIN NOODLES, WHITE OR BROWN RICE, RICE NOODLES, OR SOBA NOODLES ALL COMPLEMENT THIS DISH NICELY.

START TO FINISH 30 minutes

• ½ cup cold water
• 2 Tbsp. soy sauce
• 2 Tbsp. hoisin sauce
• 2 tsp. cornstarch
• 1 tsp. grated fresh ginger
• 1 tsp. toasted sesame oil
• 1 lb. broccoli
• 2 Tbsp. vegetable oil
• 1 medium yellow sweet pepper, cut into thin bite-size strips
• 12 oz. skinless, boneless chicken breast halves or thighs, cut into bite-size pieces
• Sesame seeds, toasted (tip) (optional)
• 2 cups chow mein noodles or hot cooked rice

1. For sauce, in a small bowl stir together the first six ingredients (through sesame oil).

2. Cut florets from broccoli stems and separate into small pieces. Cut broccoli stems crosswise into ¼-inch slices. (Keep stem slices and florets separate.)

3. In a large skillet or wok heat 1 Tbsp. of the vegetable oil over medium-high heat. Add broccoli stems; cook and stir 1 minute. Add broccoli florets and sweet pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender. Remove from skillet.

4. Add the remaining 1 Tbsp. vegetable oil to hot skillet. Add chicken; cook and stir 2 to 3 minutes or until no longer pink. Push chicken from center of skillet. Stir sauce; pour into center of skillet. Cook and stir until thickened and bubbly. Return vegetables to skillet; stir all ingredients together to coat with sauce. Cook 1 minute more or until heated through.

5. If desired, sprinkle stir-fry with sesame seeds. Serve over chow mein noodles and, if desired, serve with additional hoisin sauce. MAKES 4 SERVINGS.

PER SERVING 378 cal., 16 g fat (3 g sat. fat), 49 mg chol., 877 mg sodium, 31 g carb., 6 g fiber, 29 g pro.