4 cups fresh broccoli florets
1/4 cup water
2 teaspoons canola oil
1 pound skinless, boneless chicken breast, cut into medium-size chunks
Salt
Freshly ground black pepper
1-inch knob of fresh ginger, cut into disks and smashed with the side of a large chef's knife
1/4 cup sugar-free apricot preserves
1/4 cup low-sodium soy sauce
2 tablespoons chopped fresh cilantro
1/2 teaspoon garlic-chili sauce
2 cups cooked brown rice

4 cup s fresh broccoli florets 1/4 cup water 2 teaspoons canola oil 1 pound skinless, boneless chicken breast, cut into medium-size chunks 1 -inch knob of fresh ginger, cut into disks and smashed with the side of a large chef's knife 1/4 cup sugar-free apricot preserves 1/4 cup low-sodium soy sauce 2 tablespoons chopped fresh cilantro 1/2 teaspoon garlic-chili sauce 2 cup s cooked brown rice

Place the broccoli in a steam basket. Steam broccoli until the florets are tender. Set aside.
Meanwhile, heat a large nonstick saute pan over medium-high heat. When hot, add 1 teaspoon canola oil and the chicken. Season with salt and pepper to taste. Cook the chicken until both sides are browned, about 2 minutes for each side. Move the chicken to the perimeter of the pan, and then add the remaining oil to the center. Add the ginger to the oil and saute until fragrant, about 1 minute. Add the apricot preserves and the soy sauce. Stir together and bring to a simmer.
Drain the broccoli and add to the pan. Toss together, and then add the cilantro and garlic-chili sauce.
Serve immediately with brown rice.