Chicken and Broccoli Stir-Fry

By á-5532

Ingredients

• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 2 garlic cloves, finely chopped
• 2 teaspoons finely chopped gingerroot
• 1 medium onion, cut into thin wedges
• 1 cup baby-cut carrot, cut lengthwise in half
• 1 cup Progresso™ chicken broth (from 32-ounce carton)
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 2 cups broccoli flowerets
• 1 cup sliced fresh mushrooms (3 ounces)
• 1/2 cup diced red bell pepper
• 2 teaspoons cornstarch
• 1 cup hot cooked Chinese plain noodles

Details

Servings 4
Preparation time 15mins
Cooking time 28mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.

2
Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.

3
Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.

4
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.