1 tsp. butter
10 oz. skinned boned chicken breasts, cut into 3 x 1-inch pieces
4 broccoli spears, blanched and 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 sauté 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.

Note: We tried it over noodles; excellent.

Each serving provides 4 Protein; 1 Vegetable; 1/2 Fat and 55 Optional Calories. (Makes 2 servings.)