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Chicken Stir-Fry
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| 1 lb | chicken breasts, boneless, skinless (cut into 1 inch pieces) |
| 2 cloves | garlic, chopped |
| 2 tsp | ginger root, finely chopped |
| 1 medium | onion, cut in thin wedges |
| 1 cup | ready-to-eat baby cut carrots, (cut lengthwise in half) |
| 1 cup | chicken broth |
| 1 tsp | soy sauce |
| 3 tsp | sugar |
| 2-3 cups | fresh broccoli florets |
| 2 cups | fresh slice mushrooms, (3 oz) |
| 1 cup | chopped bell pepper, (any color) |
| 1/2 tsp | cornstarch |
| 2 cups | brown rice, cooked |
Heat 12-inch nonstick skillet over medium-high heat.
Add chicken, garlic and ginger root; cook and stir 2 to 3 minutes or until chicken is brown.
Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar.
Cover and cook over medium heat 5 minutes, stirring occasionally.
Stir in broccoli, mushrooms and bell pepper.
Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in the center and vegetables are crisp-tender.
In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture.
Cook, stirring frequently, until sauce is thickened.
Serve over rice.
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