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

  1. 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.

  2. In a small bowl, mix together the garlic, grated ginger, minced scallion, and 1 Tbs. oil.

  3. 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.

  4. Stir-fry the chicken until no longer pink, 3-5 minutes. Remove from the pan.

  5. 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.

  6. 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.