Ginger Sweet Chicken and Broccoli Stir-Fry

This is a light version of a Chinese stir fry.  We really liked it.  This recipe is again from Rocco

Dispirito’s cookbook.  It serves 4 and we even have a little left over for lunch.

Ingredients:

4 C fresh broccoli florets

¼ C water

2 t canola oil

1# skinless, boneless chicken breast, cut into medium size chunks

Salt and pepper
1" knob of fresh ginger, cut into disks and smashed with the side of a large chef's knife

¼ C sugar-free apricot preserves, such as Smucker’s

¼ C low-sodium soy sauce

2 T chopped fresh cilantro

½ t garlic-chili sauce

2 C cooked brown rice

Directions:

1.      Place the broccoli in a microwave-safe dish.  Add the water and cover.  Microwave on high for 3-4 minutes. Set aside.

2.      Heat a large nonstick sauté pan over medium-high heat.  When hot, add 1 t oil and the chicken.  Season with salt and pepper and cook for about 2 minutes per side.  I kept tossing like a stir-fry.   

3.      Move the chicken to the side and add 1t oil.  Add the ginger to the oil and sauté until fragrant, about 1 minute. 

4.      Add the apricot preserves and the soy sauce.  Stir together and bring to a simmer.

5.      Drain the broccoli and add to the pan.  Toss together and add the cilantro and garlic-chili sauce. 

6.      Serve immediately with brown rice.