2 skinned and boned chicken breast halves, cut into
2 garlic cloves, minced
1/2 teaspoon peeled, grated ginger root
2 tablespoons peanut oil, divided
1 medium size sweet red pepper, cut into thin
1 medium onion, cut into thin strips
1 cup broccoli flowerets
1 (13 3/4-ounce) can ready-to-serve, reduced-fat,
reduced-sodium chicken broth
1 1/2 tablespoons cornstarch
2 tablespoons plum sauce
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
Chow mein noodles
Combine first 3 ingredients; cover and chill 30 minutes. Pour
1 tablespoon peanut oil around top of a preheated wok, coating
sides; heat on high 1 minute. Add chicken; cook, stirring
constantly for 3 minutes. Remove chicken from wok; set aside.
Pour remaining 1 tablespoon peanut oil into wok. Add red pepper,
onion, and broccoli; cook, stirring constantly for 2 minutes.
Remove from wok and set aside. Combine broth with cornstarch, plum
sauce, Worcestershire sauce, and soy sauce, stirring until smooth.
Pour into wok. Bring to a boil, stirring constantly. Boil 1
minute, stirring constantly. Add chicken and vegetables. Heat
thoroughly. Serve on chow mein noodles.
Yield: 2 servings.
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