Chicken and Vegetable Stir Fry

By Coldsnap46

Ingredients

• 1 can (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 McCormick Ginger, Ground
• 1/4 teaspoon McCormick Red Pepper, crushed (optional)
• 1 tablespoon oil
• 1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
• 4 cups cut-up vegetables for stir-fry

Preparation

Step 1

Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and red pepper, if desired, 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.

Prep Time: 15 mins
Cook Time: 15 mins
Makes 8 (1-cup) servings