Ginger Chicken Stir-Fry

Ingredients

• 2 cups broccoli flowerets 
• 1 cup carrots thinly sliced
• 4 cups rice long-grain cooked ( without salt or fat)
• 1 tablespoon cornstarch 
• 1.5 teaspoons sesame oil dark divided
• 3 tablespoons cooking sherry dry
• 2 teaspoons garlic minced
• 1 tablespoon gingerroot minced peeled
• 1 slices green onion 
• 2 tablespoons soya sauce low-sodium
• 0.8 cup no-salt-added chicken broth undiluted canned
• 1 cup onion thinly sliced
• 0.3 teaspoon salt 
• 1 pound skinned cut into 1-inch pieces
• 1 teaspoon sugar 
• 1.5 cups zucchini cubed

Equipment

• bowl
• frying pan
• wok

Directions

1. Combine first 8 ingredients in a small bowl; stir well, and set aside.
2. Coat a wok or large nonstick skillet with cooking spray; drizzle 1/2 teaspoon oil around top of wok.
3. Heat at medium-high (37
4. until hot.
5. Add broccoli and carrot; stir-fry 2 minutes.
6. Add zucchini, onion, and green onions; stir-fry 2 minutes.
7. Remove vegetables from wok; set aside.
8. Add remaining 1 teaspoon oil to wok.
9. Add chicken; stir-fry 3 to 4 minutes or until chicken is lightly browned. Return vegetables to wok. Stir cornstarch mixture; add to wok. Stir-fry 1 minute or until thoroughly heated.
10. Serve over rice.