Summer garden chicken stir-fry
Preparation time: 1 hr
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
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.