Prep time 15 mins

Cook time 20 mins


1 cup water

2 to 3 Tbsp. College Inn® Savory Infusions Herb Roasted Chicken

1 Tbsp. cornstarch

1 Tbsp. vegetable oil

1 lb. boneless, skinless chicken breasts, cut in half horizontally, then into 1/2-inch wide strips

5 cups (about 12 oz.) broccoli flowerets, thicker branches trimmed

1 cup (about 6 oz.) halved cherry tomatoes

Optional: Lemon wedge

Optional: 2 cups hot cooked rice, quinoa or couscous


  1. In a small bowl, whisk together water, 2 Tbsp. Savory Infusions and cornstarch; set aside.  Heat oil in a large frying pan over medium-high heat.  Add chicken; cook 8 to 10 minutes, stirring occasionally, until golden brown. 

  2. Stir the sauce mixture then pour over chicken.  Bring to a simmer; cook 2 minutes until slightly thickened. Add broccoli; cook 2 minutes, stirring frequently, until crisp-tender and bright green.

  3. Add tomatoes; cook 1 minute, stirring occasionally. Season to taste with additional Savory Infusions, if desired.

Optional - squeeze lemon juice over all before serving with rice.

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