Kenmore KFPPS, KFPSL6 Chicken and Broccoli Stir-Fry, Cloves garlic Egg white, ⁄8 teaspoon ginger

Chicken and Broccoli Stir-Fry

2cloves garlic

1egg white

1tablespoon cornstarch, divided

1tablespoon plus

1 teaspoon reduced- sodium soy sauce, divided

1⁄2 teaspoon sesame oil

1⁄4 teaspoon crushed red pepper flakes

1⁄8 teaspoon ginger

2whole boneless, skinless chicken breasts, sliced (see TIPS)

3⁄4 cup reduced-sodium chicken broth

1cup fresh mushrooms

1medium onion, halved lengthwise

1⁄2 medium head (about

8 oz.) broccoli

1 medium carrot

4teaspoons peanut oil

Hot cooked rice, if desired

Position mini bowl and mini blade in work bowl. With processor running, add garlic through feed tube. Process until chopped, about 5 to 10 seconds. Add egg white, 1 teaspoon cornstarch, 1 teaspoon soy sauce, sesame oil, red pepper flakes, and ginger. Process until mixed, about 5 to 10 seconds.

Combine chicken with egg white mixture in medium mixing bowl. Toss to coat. Marinate 1 to 2 hours in refrigerator.

In small bowl, combine broth, remaining

1 tablespoon soy sauce, and remaining 2 teaspoons cornstarch. Set aside.

Exchange mini bowl and mini blade for 4 mm slicing disc. Add mushrooms and onion. Process to slice.

Cut florets from broccoli stem. Cut florets into small pieces. Set aside. Add broccoli stalk to work bowl. Process to slice.

Exchange slicing disc for 4 mm shredding disc. Add carrot. Process to shred.

In large skillet or wok over medium-high heat, heat 2 teaspoons peanut oil, until oil sizzles. Add chicken mixture. Cook and stir for 5 to 8 minutes, until no longer pink. Set aside.

Heat remaining 2 teaspoons oil. Add vegetables, including broccoli florets. Cook and stir for 7 to 9 minutes, until crisp-tender. Add chicken and broth mixture to vegetables. Cook and stir until thickened. Serve over hot cooked rice, if desired.

Yield: 6 cups (6 1-cup servings).

Per serving: About 163 cal, 20 g pro, 7 g car, 6 g fat, 44 mg chol, 387 mg sod.

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