Summer garden chicken stir-fry

 

Summer garden chicken stir-fry

Servings: 4

Preparation time: 1 hr

 

Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

2 cloves garlic, finely chopped

2 teaspoons finely chopped gingerroot

1 medium onion, cut into thin wedges

1 cup ready-to-eat baby-cut carrots, cut lengthwise in half

1 cup fat-free chicken broth

3 tablespoons reduced-sodium soy sauce

2 to 3 teaspoons sugar

2 cups fresh broccoli florets

1 cup sliced fresh mushrooms (3 oz)

1/2 cup chopped bell pepper (any color)

2 teaspoons cornstarch

Hot cooked brown rice, if desired

Directions

 

1. Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.

2. Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover; cook over medium heat 5 minutes, stirring occasionally.

3. Stir in broccoli, mushrooms and bell pepper. Cover; cook about 5 minutes longer, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.

4. In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook and stir until sauce is thickened. Serve chicken mixture over rice.

 

 

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