Feel free to add more vegetables to change it up a bit. Goes great over cauliflower rice.
1/2 cup reduced-sodium chicken broth (.5 carb)
1 tablespoon soy sauce (1.4 carb)
4 cups broccoli florets (6 carbs)
2 garlic clove, minced (2 carbs)
1 tablespoon olive oil
1 lb boneless skinless chicken breast, cut into thin strips
1/4 cup Dijon mustard
1 tsp cornstarch (2.7 carbs)
Mix chicken broth and soy sauce; set aside.
Cook and stir broccoli and garlic in hot oil in large skillet on medium-high heat until crisp-tender.
Remove from skillet; cover to keep warm.
Add chicken to skillet; cook and stir 3 to 4 minutes or until cooked through.
Add broth mixture; mix well.
Bring to boil.
Reduce heat to medium-low.
Stir in mustard until well blended.
Return broccoli mixture to skillet; mix lightly.
Cook until heated through, stirring occasionally.
About 13 carbs total. Makes 4 servings. 3.25 carbs per serving.
