Chicken and Vegetable Stir-Fry

Name: Chicken and Vegetable Stir-Fry
Total time: 1800 s
Yield: 4 servings
Ingredients: 14 1/2 ounces chicken broth; 1/4 cup reduced sodium soy sauce Substitutions available regular soy sauce; 2 tablespoons corn starch; 1 tablespoon sugar; 1 teaspoon McCormick Garlic Powder; 1 teaspoon ginger McCormick®, Ground; 1 tablespoon oil; 1 1/2 pounds boneless skinless chicken breasts cut into thin strips; 1 cup broccoli florets; 1 cup sliced carrots thinly; 1 cup red bell pepper strips; 1 cup sugar pea

McCormick

12Ingredients

320Calories

30Minutes

Ingredients

servings:

14 1/2 ounces chicken broth
1/4 cup reduced sodium soy sauce (Substitutions available regular soy sauce)
2 tablespoons corn starch
1 tablespoon sugar
1 teaspoon McCormick Garlic Powder
1 teaspoon ginger (McCormick®, Ground)
1 tablespoon oil
1 1/2 pounds boneless skinless chicken breasts (cut into thin strips)
1 cup broccoli florets
1 cup sliced carrots (thinly)
1 cup red bell pepper (strips)
1 cup sugar pea

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Directions

Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger in small bowl until smooth. Set aside.
Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.
Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.

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