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Prep 15min
Total28min
Servings4
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Ingredients
1
tablespoon vegetable oil
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
4
cups hot cooked Chinese plain noodles
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Steps
1
Heat 1 tablespoon of the oil in 12-inch skillet 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.
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Garnish with chopped cashews or sliced almonds.
The most important part of stir-frying is to have all the ingredients chopped and ready to rock and roll when the pan is hot. Chop, slice, and measure each ingredient into small bowls (or combine any ingredients that are directed to go into the pan together).
An extra-large skillet or a wok pan are essential and made to give the ingredients enough room to be moved and tossed so that all their sides hit the hot pan—the definition of stir-frying.
Look for pre-cooked Asian noodles in the produce department—thick udon, yakisoba, or lo mein—or off the shelf, like soba, wonton noodles, ramen, or cellophane noodles. They can be made from wheat or rice.
Be sure to mix up the cornstarch in the broth until it’s fully dissolved. Give the mixture a big stir before pouring it into the pan to thicken the stir-fry liquid.
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