Summer Garden Chicken Stir-Fry

 

1

lb boneless skinless chicken breasts, cut into 1-inch pieces

2

cloves garlic, finely chopped

2

teaspoons finely chopped gingerroot

1

medium onion, cut into thin wedges

1

cup ready-to-eat baby-cut carrots, cut lengthwise in half

1

cup fat-free chicken broth

3

tablespoons reduced-sodium soy sauce

2

to 3 teaspoons sugar

2

cups fresh broccoli florets

1

cup sliced fresh mushrooms (3 oz)

1/2

cup chopped bell pepper (any color)

2

teaspoons cornstarch

Hot cooked brown rice, if desired

• 1 Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
• 2 Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
• 3 Stir in 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 In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.