INGREDIENTS
1/2 teaspoon olive oil
3 ounces chicken
2 tablespoons chicken broth
2 teaspoons water
1 teaspoon sugar
1 teaspoon red wine vinegar
1/2 teaspoon ketchup
1/4 teaspoon red pepper flakes
1/2 teaspoon cornstarch
1 ounce carrot
1 ounce onion
1 1/2 ounces broccoli
Instant rice
PREPARATION
1. Cut chicken into cubes and cook in oil over medium heat for about 10 minutes turning often.
2. Meanwhile, boil water in a saucepan for the rice according to package directions.
3. While meat is cooking and water is preparing to boil, make stir-fry sauce. Combine chicken broth, water, sugar, red wine vinegar, ketchup, red pepper flakes and cornstarch.
4. Add rice to boiling water, cover and turn to lowest setting.
5. Slice carrots and add to skillet with chicken.
6. Slice onions and add to skillet.
7. Add stir-fry sauce to skillet, stir to mix.
8. Chop broccoli and add to skillet. Continue cooking and stirring until the sauce thickens.
9. Serve with rice.
