chicken and broccoli stir-fry
- 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
- 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.
Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
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.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.
- Found on bettycrocker.com
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