July 7, 2009

Summer Garden Chicken Stir fry

No one at my house likes mushrooms, but you can throw some in with the broccoli if you do.

1 lb boneless skinless chicken, cut into 1 in pieces
2 garlic cloves; chopped
2 tsp. finely chopped gingerroot
1 med onion, sliced
1 c. baby carrots cut in half lengthwise
1 c. chicken broth
3 tbsp. soy sauce
2-3 tsp. sugar
2 c. broccoli
½ c. diced red pepper
2 tsp. cornstarch

Spray skillet with Pam. Heat over med-high. Add chicken, garlic and ginger. Stir fry 2-3 min or until chicken is brown. Add onions, carrots, ¾ c. broth, soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink and veggies are crisp tender. Mix cornstarch and remaining broth; stir into chicken mixture. Cook stirring frequently until sauce is thickened. Serve over rice.

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