Ingredients:
1 lb boneless skinless chicken breast halves
2 garlic cloves, minced
2 teaspoons finely chopped gingerroot
1 medium onions, cut into thin wedges
1 cup baby carrots, cut lengthwise in half
1 cup fat free chicken broth
3 tablespoons low sodium soy sauce
2 -3 teaspoons sugar
2 cups broccoli florets
1 cup sliced mushrooms
1/2 cup chopped red bell peppers
2 teaspoons cornstarch
hot cooked rice
Directions:
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, 3/4 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 1/4 cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
Serve over rice.
Servings: 4
Time preparation: 30 min.
Time total: 45 min.