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Prep 10min
Total30min
Servings6
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Ingredients
2 1/4
cups Progresso™ chicken broth (from 32 oz carton)
1
cup uncooked millet
2
bags (1 pound each) frozen broccoli, red pepper, onions and mushrooms, thawed
1 1/3
cups apple juice
1/4
cup reduced-sodium soy sauce
2
tablespoons cornstarch
1/2
teaspoon ground ginger
2
cups cut-up cooked chicken or turkey
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Steps
1
Heat broth to boiling in 1 1/2-quart saucepa. Stir in millet; reduce heat to low. Cover and simmer 20 minutes.
2
Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add vegetables; stir-fry 2 minutes. Stir in 1/3 cup of the apple juice; reduce heat to medium. Cover and cook about 3 minutes or until vegetables are crisp-tender.
3
While vegetables are cooking, mix remaining 1 cup apple juice, the soy sauce, cornstarch and ginger in small bowl until smooth.
4
Gradually stir apple juice mixture into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; cook until thoroughly heated. Toss with cooked millet.
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Cooking grains in chicken broth adds a flavor boost, and it works well in this recipe because millet has a mild flavor that lends itself well as a background to other seasonings. A grain known for its high protein and mineral content, it’s also very easy to digest. Millet can be found in Asian markets and natural-food stores.
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