Ingredients
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2 garlic cloves, minced
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2 teaspoons finely chopped gingerroot
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1 medium onion, cut into thin wedges
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1 cup baby carrots, cut lengthwise in half
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1 cup fat free chicken broth
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3 tablespoons low sodium soy sauce
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2 -3 teaspoons sugar
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2 cups broccoli florets
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1 cup sliced mushrooms
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1/2 cup chopped red bell pepper
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2 teaspoons cornstarch
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hot cooked rice
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1 lb boneless skinless chicken breast half
Instructions
- Remove all visible fat from chicken; cut chicken into 1-inch pieces.
- Spray a large nonstick skillet with cooking spray; heat over med-high heat.
- Add in chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.
- Add in onion carrots, ¾ cup chicken broth, soy sauce, and sugar; cover and cook over medium heat 5 minutes, stirring occasionally.
- Add in broccoli, mushrooms, and bell pepper; cover and cook about 5 minutes, stirring occasionally, until the chicken is no longer pink in the center and vegetables are crisp-tender.
- Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
- Serve over rice.