| 1 | pound boneless skinless chicken breast, cut into 1-inch pieces |
| 2 | garlic cloves, finely chopped |
| 2 | teaspoons finely chopped gingerroot |
| 1 | medium onion, cut into thin wedges |
| 1 | cup baby-cut carrot, cut lengthwise in half |
| 1 | cup Progresso® chicken broth (from 32-ounce carton) |
| 3 | tablespoons soy sauce |
| 2 | teaspoons sugar |
| 2 | cups broccoli flowerets |
| 1 | cup sliced fresh mushrooms (3 ounces) |
| 1/2 | cup diced red bell pepper |
| 2 | teaspoons cornstarch |
| 1 | cup hot cooked Chinese plain noodles |
Serve with...
Herb Popovers
Total Time:
45 min
| 1. | Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown. |
| 2. | Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice. |
| 3. | Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender. |
| 4. | Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles. |
|
| Garnish with chopped cashews or sliced almonds. |
|
| You can use 4 to 5 cups of your favorite fresh vegetables from the salad bar for the vegetable combination. Or use a package of precut stir-fry vegetables available in the produce department. |
Nutrition Information:
260 ( 45 ); 5 g ( 1 g); 70 mg; 1030 mg; 27 g ( 4 g); 31 g 100 %; 62 %; 6 %; 14 % 1 ; 2 ; 3 1/2