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| 2 Esslöffel | Low-sodium chicken broth or water |
| 2 Teelöffel | fish sauce |
| 2 Teelöffel | sugar |
| 1 Teelöffel | Reduced-sodium soy sauce |
| 1 x ca. 450 g | Boneless; skinless chicken breasts, all visible fat removed |
| 1 Teelöffel | vegetable oil |
| 2 | Cloves garlic; minced, or 1 teaspoon bottled minced garlic |
| 1 | Serrano pepper; seeded and chopped (optional) |
| 2 Tasse | Broccoli florets; (about 4 ounces) |
| 2 | Carrots; cut into very thin strips |
| 4 | Green onions; cut into 1-inch pieces |
| 1/4 Tasse | Fresh basil leaves; firmly packed |
| 2 Tasse | Rice; cooked, jasmin preferred |
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In a small bowl, combine sauce ingredients. Set aside.
Rinse chicken breasts and pat dry with paper towels. Thinly slice breasts. Set aside.
Heat a wok or large skillet over medium-high heat. Add oil and swirl to cover bottom of wok. Add garlic and serrano pepper. Cook for 10 to 15 seconds. Add chicken and stir-fry for 3 to 4 minutes, or until chicken is no longer pink in the center. Add the broccoli, carrots, and green onions and stir-fry for 2 to 3 minutes, or until vegetables are tender-crisp. Add the reserved sauce mixture and basil leaves. Stir-fry for 1 minute, or until mixture is warmed through.
Serve over cooked rice.
Low-Fat, Low-Cholesterol Cookbook"
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