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Garlic Chicken & Broccoli

This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 3 hours
  • Makes
    8 servings

Ingredients

  • 2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
  • 4 cups fresh broccoli florets
  • 4 medium carrots, julienned
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 6 garlic cloves, minced
  • 3 cups reduced-sodium chicken broth
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup cornstarch
  • 1/3 cup water
  • Hot cooked rice

Directions

  • In a 4- or 5-qt. slow cooker, combine chicken, broccoli, carrots, water chestnuts and garlic. In a large bowl, mix next 7 ingredients; pour over chicken mixture. Cook, covered, on low until chicken and broccoli are tender, 3-4 hours.
  • Remove chicken and vegetables; keep warm. Strain cooking juices into a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with chicken, vegetables and hot cooked rice.
  • Freeze option: Place chicken and vegetables in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add broth or water if necessary.
Nutrition Facts
1-1/4 cups: 241 calories, 6g fat (1g saturated fat), 63mg cholesterol, 798mg sodium, 19g carbohydrate (8g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

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