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Chicken and Broccoli Stir-Fry

Prep 15 min
Total 28 min
Servings 4

You can measure and organize all the ingredients for this dish the night before serving. When you get home, toss this tempting stir-fry when the family is together. MORE+ LESS-

By Betty Crocker Kitchens

June 12, 2008

Ingredients

pound boneless skinless chicken breast, cut into 1-inch pieces

garlic cloves, finely chopped

teaspoons finely chopped gingerroot

medium onion, cut into thin wedges

cup baby-cut carrot, cut lengthwise in half

cup Progresso™ chicken broth (from 32-ounce carton)

tablespoons soy sauce

teaspoons sugar

cups broccoli flowerets

cup sliced fresh mushrooms (3 ounces)

1/2

cup diced red bell pepper

teaspoons cornstarch

cup hot cooked Chinese plain noodles

Steps

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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.

Expert Tips

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.