Ingredients

  • 14 1/2 ounces chicken broth
  • 1/4 cup reduced sodium soy sauce
  • 2 tablespoons cornstarch
  • 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 snap peas

Directions

  1. Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger in small bowl until smooth. Set aside.
  2. 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.
  3. 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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NutritionView more

320Calories
Sodium33%DV790mg
Fat15%DV10g
Protein78%DV40g
Carbs6%DV17g
Fiber12%DV3g

PER SERVING *

Calories320Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat2g10%
Trans Fat
Cholesterol110mg37%
Sodium790mg33%
Potassium1020mg29%
Protein40g78%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber3g12%
Sugars7g14%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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