Chili-Lime Chicken Stir-Fry with Bulgur

Ingredients

• 1/3 cup(s) fat free chicken broth
• 1/3 cup(s) uncooked bulgur, fine *(see note)
• 3/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1/4-inch-thick bite-size slices
• 1 Tbsp minced garlic
• 1 Tbsp low sodium soy sauce
• 1 1/2 tsp cornstarch
• 5 tsp peanut oil, or vegetable oil, divided
• 1 tsp chili powder
• 2 cup(s) uncooked broccoli, cut into small bite-size pieces
• 1 cup(s) uncooked bell pepper(s), red, cut into 1/2-inch dice
• 3/4 tsp table salt
• 1/4 cup(s) fat free chicken broth
• 3 Tbsp grated Parmesan cheese
• 2 tsp lime zest, (zest of 1 lime)
• 1 item(s) fresh lime(s), cut into 4 wedges

Instructions

1. In a small saucepan, bring 1/3 cup broth and 1 Tbsp cold water to a boil over high heat. Stir in bulgur, return to a boil, cover, and remove from heat. Set aside for 30 minutes.
2. In a medium bowl combine chicken, garlic, soy sauce and cornstarch, and stir until cornstarch is no longer visible. Stir in 1 tsp of oil.
3. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water evaporates within 1 to 2 seconds of contact.
4. Swirl in 1 Tbsp of oil. Add chicken and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting chicken begin to sear.
5. Sprinkle on chili powder and stir-fry 1 minute until chicken is no longer pink but not cooked through.
6. Swirl in remaining 1 tsp oil, add broccoli, bell pepper and salt and stir-fry until just combined, about 15 seconds.
7. Swirl in remaining 1/4 cup broth and stir-fry 1 to 2 minutes or until chicken is just cooked through and vegetables are tender crisp. Remove from heat, add bulgur, parmesan and lime zest and stir to just combine. Serve with a wedge of lime.

Notes

Yields about 1 cup vegetables and 2 tablespoons crumbs per serving.