Two of my stir-fry secrets: For easy slicing, freeze the chicken for 15-20 minutes. And prepare all the ingredients before you start cooking.

Lemon-Ginger Chicken & Broccoli

1 Tbs. reduced-sodium soy sauce
1 Tbs. + 1 Tbs. + 1 Tbs. sunflower or peanut oil
1 Tbs. + 1 tsp. cornstarch
½ tsp. dark brown sugar
1 lb. boneless, skinless chicken breast, sliced into bite-sized pieces
3 cloves garlic, minced
1 Tbs. grated ginger
1 scallion, minced
4 cups broccoli spears
¾ cup homemade chicken stock (see nutritionaction.com/stirfry)
1½ Tbs. fresh lemon juice
½ tsp. kosher salt
1 Tbs. ½-inch matchsticks ginger
1 scallion, thinly sliced

In a medium bowl, whisk together the soy sauce, 1 Tbs. oil, 1 Tbs. cornstarch, and sugar. Toss the chicken with the soy sauce mixture.
In a small bowl, mix together the garlic, grated ginger, minced scallion, and 1 Tbs. oil.
In a large non-stick pan over high heat, heat the remaining 1 Tbs. oil until very hot. Stir-fry the broccoli until bright green. Remove from the pan.
Stir-fry the chicken until no longer pink, 3-5 minutes. Remove from the pan.
Stir-fry the garlic-ginger mixture until fragrant, 30-60 seconds. Whisk in the stock, lemon juice, salt, and 1 tsp. cornstarch. Bring to a boil and allow to thicken, 2-3 minutes.
Return the chicken and the broccoli to the pan. Toss with the sauce. Sprinkle with the ginger matchsticks and sliced scallion.

Per serving (1½ cups):

Calories: 270
Total fat: 13 g
Sat fat: 2 g
Carbs: 9 g
Fiber: 2 g
Total sugar: 2 g
Added sugar: 1 g
Protein: 29 g
Sodium: 460 mg

Want more recipes?

Go to nutritionaction.com/stirfry for

Vegetable Fried Rice
Ginger Sesame Tofu & Snow Peas

Plus: Easiest Homemade Chicken Stock

Need cooking advice? Write to Chef Kate at healthycook@cspinet.org.

Photo: Kate Sherwood/CSPI.