|1 tbsp||sesame oil|
|1½ lbs||Foster Farms boneless, skinless chicken breasts, cut into 2 inch pieces|
|½ tsp||crushed red pepper flakes|
|1 tsp||minced garlic|
|1 tbsp||minced ginger root|
|3||green onions, sliced|
|1 cup||chicken broth|
|¼ cup||soy sauce|
|1 lb||broccoli flowerettes|
|3 tbsp||red wine vinegar|
1. In skillet or wok, heat oils over medium-high heat. Sauté chicken until cooked through; remove to bowl.
2. In drippings, sauté pepper flakes, garlic, ginger and green onions for 2 minutes. Add broth and soy sauce and bring to a boil.
3. Add broccoli and stir fry until crisp-tender. Remove broccoli.
4. In a cup, blend sugar, cornstarch and vinegar and add to pan. Boil 1 minute. Return chicken and broccoli and heat through.
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.