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Prep 30min
Total30min
Servings4
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Ingredients
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
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Steps
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.
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To lower the carb count, choose your favorite sugar substitute instead of using the regular table sugar called for in this summer stir-fry recipe. US labeling guidelines state that 1 serving of any sweetener product (produced after January 1, 2020) should provide the same sweetness as 2 teaspoons of sugar.
Shiitake mushrooms make a flavorful choice for the mushrooms in this summer vegetable stir-fry recipe. Just make sure to remove and discard the stems, which are tough and will not soften during cooking.
To save time when making this summer chicken stir-fry, purchase precut packages of broccoli in the produce section of the grocery store.
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