Chicken and Broccoli Stir-Fry

 

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

• 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.