1 tsp. butter
10 oz. skinned & boned chicken breasts, cut into 3 x 1 inch strips
4 broccoli spears, blanched & cut into 1-inch pieces
1 garlic clove, minced
1/2 tsp. minced pared ginger root
3/4 c. canned ready-to-serve chicken broth
2 tbsp. oyster sauce
2 tsp. cornstarch
Dash of pepper or to taste

In 10-inch nonstick skillet heat butter over medium-high heat until bubbly and hot; add chicken and cook, turning when necessary, until lightly browned on all sides, 3 to 4 minutes. Remove from skillet and set aside.

To same skillet add broccoli, garlic and ginger and saute for 1 minute. In 2- cup measure or small mixing bowl combine broth, oyster sauce and cornstarch, stirring to dissolve cornstarch; add to broccoli mixture and return chicken to skillet. Reduce heat to low, add pepper, and cook, stirring occasionally, until sauce is thickened, 5 to 10 minutes. Makes 2 servings.