1 C. Chicken Stock 4 T. Soy Sauce 4 C. Broccoli Florets (fresh) 2 Garlic cloves, minced 1 T. Garlic Paste 1 T. EVOO (optional if you use a non-stick pan) 1 lb. Chicken Breast, thin strips 2 T. Grey Poupon Dijon Mustard 1.Marinate chicken strips with Garlic Paste, ½ Chicken Broth, and ½ Soy for at least 30 mins (overnight is better) 2.Mix ½ Chicken Broth, ½ Soy, and mustard and set aside 3.Cook broccoli and garlic in large skillet until tender/crips 4.Add chicken to broccoli garlic mixture 5.Cook and stir for 3 to 4 mins until chicken is no longer pink 6.Stir in broth/soy/mustard mixture and bring to a boil. Cook until heated throughout Per/Serving Cals = 200 Fat = 7 (if you use the EVOO) Carbs: 5 Fiber: 2 Protein = 28 Also if you prefer a “sauce”. 1 C. of Chicken Broth 2 T. Soy Red pepper flakes, pepper, and salt to taste 1-2 t. Corn Starch ¼ C. Water 1.Mix Corn Starch and Water in small bowl, set aside 2.Mix Broth, Soy, Red Pepper Flakes, pepper and salt in sauce pan. Bring to boil 3.Reduce heat to Medium 4.Add Corn Starch mixture slowly and stir. Mix will begin thicken. Add corn starch mix until desired thickness.