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Prep time: 10 minutes
Cook time: 10 minutes
2 cups broccoli flowerets
1 Tbsp. oil
12 oz. skinless, boneless chicken breast halves, cut into strips
1 cup chicken broth
1 Tbsp. cornstarch
1-1/2 tsp. finely shredded lemon peel
1/2 tsp. ground ginger
1 can (14.5 oz.) S&W® Sliced Carrots, drained
1. Cook broccoli until crisp-tender in half the oil in large skillet. Remove and add remaining oil to skillet. Cook chicken until no longer pink.
2. Stir together broth, cornstarch, lemon peel and ginger. Add to skillet.
3. Cook and stir until thickened and bubbly. Add vegetables and heat through. Serve over rice, if desired.
4 servings
