2 tablespoons low-sodium soy sauce
1 tablespoon lime juice
1 teaspoon sugar
1 teaspoon ground ginger
4 boned and skinned chicken breast halves, cut into 1/2-inch thick slices
1 (1-pound) bunch broccoli
1 tablespoon peanut or other vegetable oil
1/2 cup coarsely chopped onion
4 cloves garlic, sliced
6 ounces fresh shiitake mushrooms, stem removed, caps quartered
1 cup water
1 tablespoon cornstarch
1 teaspoon Oriental sesame oil
2 to 3 cups hot, cooked jasmine or Basmati rice


1. In non-reactive bowl, combine soy sauce, lime juice, sugar and ginger. Fold in chicken. Cover and refrigerate until ready to cook, at least 30 minutes.
2. Meanwhile, trim off and discard ends of broccoli stalks. Cut flowerets from stems and split in half lengthwise. Peel stems and slice diagonally into thin slices.
3. To stir-fry, in large non-stick skillet, heat oil. Add onion and garlic and cook, stirring, until they begin to brown. With slotted spoon, remove chicken from marinade and add to skillet; sauté until lightly browned on all sides. Reserve marinade.
4. Add broccoli and mushrooms to skillet and sauté 2 minutes. In pint jar with tight lid, combine water and cornstarch. Close and shake until smooth.
5. Add to skillet along with reserved marinade. Cook, stirring, over medium heat until mixture thickens. Reduce heat to low and simmer 5 minutes or until chicken is cooked through. Stir in sesame oil and serve with cooked rice.

To have dinner on the table 20 minutes after you get home from work, combine the chicken and marinade and slice the vegetables (wrap both tightly and refrigerate) before you leave home in the morning. When you get home at night, put the rice on to cook, stir-fry the chicken and broccoli and serve.

Stir-Fried Chicken & Broccoli
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