Ingredients:
1 pound chicken breast, sliced or cubed
2 teaspoons minced garlic
2 teaspoons powdered garlic
1 cup chicken broth
2 cups broccoli florets
3 Tablespoons soy sauce
2 teaspoons sugar
2 Tablespoons cornstarch
In a large skillet or wok, add chicken, garlic and ginger over medium heat. Brown chicken on all sides. Add 3/4 cup of the broth, the soy sauce and the sugar. Cover to cook about three minutes, stirring occasionally. Add broccoli and toss to coat. Cover and cook another three to five minutes or until broccoli are crisp yet tender and chicken has been thoroughly cooked. Mix cornstarch with remaining 1/4 cup broth and stir in with rest of stir fry. Toss to coat and stir until thickened (will thicken faster once removed from heat). Serve with steamed rice.
