Asian-Accent Chicken & Broccoli Stir Fry

1 lb. boneless, skinless chicken breasts, cut lengthwise in thin strips
1 Tablespoon cornstarch
2 teaspoons brown sugar
3 Tablespoons reduced-sodium soy sauce
2 teaspoons dark Asian sesame oil
1 Tablespoon corn oil or vegetable oil
1 tsp. chopped fresh ginger
4 cups broccoli florets
1/4 cup water or fat-free chicken broth

Place the chicken strips on a plate and dredge with the cornstarch and brown sugar. Sprinkle with the soy sauce, and sesame oil. Toss well with 2 forks to coat strips evenly.
Place a wok on nonstick skillet or on a burner over high heat. When the pan is hot, add 1 teaspoon of the corn oil. Turn the heat to medium-high, add the chicken , andcook until no longer pink and the juices run clear. Remove the chicken and set aside.
Lower the heat to medium. Add the remaining corn oil and ginger and stir for 30 seconds. Add the broccoli and cook, stirring constantly, for 2 minutes.
Add the chicken and water. Stir for 1 minute, or until the sauce is thickened. Remove from the heat. Serve with steaming-hot brown rice. Makes 4 servings.

Brown Rice

2 cups brown rice
4 cups water
1 tsp. water

Combine all ingredients and bring to a boil. Cover. Turn down heat all the way to low and simmer for 45 to 50 minutes until water is absorbed.