Summer Garden Chicken Stir-fry

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast half
• 2 garlic cloves, minced
• 2 teaspoons finely chopped gingerroot
• 1 medium onion, cut into thin wedges
• 1 cup baby carrots, cut lengthwise in half
• 1 cup fat free chicken broth
• 3 tablespoons low sodium soy sauce
• 2 -3 teaspoons sugar
• 2 cups broccoli florets
• 1 cup sliced mushrooms
• 1/2 cup chopped red bell pepper
• 2 teaspoons cornstarch
• hot cooked rice

Recipe

• 1 remove all visible fat from chicken; cut chicken into 1-inch pieces.
• 2 spray a large nonstick skillet with cooking spray; heat over med-high heat.
• 3 add in chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.
• 4 add in onion carrots, ¾ cup chicken broth, soy sauce, and sugar; cover and cook over medium heat 5 minutes, stirring occasionally.
• 5 add in broccoli, mushrooms, and bell pepper; cover and cook about 5 minutes, stirring occasionally, until the chicken is no longer pink in the center and vegetables are crisp-tender.
• 6 mix cornstarch and remaining ¼ cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
• 7 serve over rice.