Summer Garden Chicken Stir-Fry

“From Betty Crocker Low Fat, Low Cholesterol Cooking”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove all visible fat from chicken; cut chicken into 1-inch pieces.
  2. Spray a large nonstick skillet with cooking spray; heat over med-high heat.
  3. Add in chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.
  4. Add in onion carrots, ¾ cup chicken broth, soy sauce, and sugar; cover and cook over medium heat 5 minutes, stirring occasionally.
  5. 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.
  6. Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
  7. Serve over rice.

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