Contributed by: Lady Brandenburg
Another successful recipe from Weight Watchers website www.weightwatchers.com . This is Chicken and Broccoli in Garlic Sauce. Non-dieting hubby loved it. I adjusted the recipe by:
1) using 6 garlic cloves instead of three
2) using white Jasmine rice because I haven’t entered the world of brown rice yet
3) using Mrs. Dash instead of thyme
4) adding about 2-3 tablespoons of Hoisin sauce to the whole thing because I just can’t make Chinese food without it
5) added another thing I now add to all Chinese food – about two tablespoons of the garlic and hot red pepper relish (can’t remember the actual name for this stuff, but it makes anything garlicky and spicy!).
I ate the suggested half cup of rice and one cup of the chicken/broccoli/sauce, and with the exception of sneaking a few bits of chicken while storing the leftovers, it was plenty filling. And this is yet another dish that needs no side dish – it’s a meal in itself.
2 tsp olive oil
3 medium garlic clove(s), minced, or more to taste
1 pound uncooked boneless, skinless chicken breast, cut into 1-inch pieces
1 tsp dried thyme, or 2 tbsp fresh minced thyme, or to taste
1/2 tsp table salt
1/4 tsp black pepper
2 cup broccoli, florets
1 1/2 cup canned chicken broth, reduced-sodium
1 1/2 Tbsp cornstarch
2 cup cooked brown rice, kept hot
1. Heat oil in a large skillet over medium-high heat. Add garlic and cook 1 minute. Season chicken with thyme, salt and pepper and add to skillet. Cook until browned on all sides, stirring frequently, about 3 minutes.
2. Add broccoli to skillet, cover and cook 2 minutes. Add 1 cup of broth, cover and simmer until chicken is cooked through, about 5 minutes.
3. Dissolve cornstarch in remaining 1/2 cup of broth and add mixture to skillet. Simmer until mixture thickens, stirring constantly, about 1 minute. Serve over rice.
Yields about 1 cup of chicken mixture and 1/2 cup of rice per serving.