Asian-style Chicken and Vegetables

10       ounces broccoli florets

1        red bell pepper, seeded and cut into 1-inch pieces

1        boneless, skinless chicken breast, about 10 ounces, cut into ¼-inch strips*

½       teaspoon kosher salt

Sauce:

1        tablespoon vegetable oil

1        large garlic clove, finely chopped

1        1-inch piece fresh ginger, peeled and finely chopped

1        cup chicken or vegetable broth, low sodium

1        tablespoon cornstarch dissolved in 1 tablespoon water (this is called a “slurry”)

2        tablespoons reduced-sodium soy sauce

¼      teaspoon red chili flakes

Nutritional information per serving (1 CUP)

Calories 316 (11% from fat) / carb. 15g / pro. 38g / fat 12g / sat. fat 2g /
chol. 103mg / sod. 1236mg / calc. 15mg / fiber 1g

Put the broccoli, bell pepper and chicken onto the tray inside
the steamer. Sprinkle with the salt. Secure lid.

Select Vegetables, set timer for 10 minutes and press Start.

While food is steaming, prepare the sauce: Heat oil in a large skillet set over medium heat. Add the garlic and ginger and sauté until the garlic just starts to brown. Stir in the broth and cook to reduce slightly. Add the slurry and bring to a boil, stirring constantly.
Cook for 1 minute and then stir in the soy sauce and chili flakes.

Once timer expires, remove lid, pat ingredients dry with a paper towel and use tongs to transfer ingredients to skillet with the sauce; stir. Taste and adjust seasoning as desired.

* 14 ounces, extra-firm tofu may be substituted