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Chicken and Vegetable Stir-Fry




Source of Recipe


McCormick, Inc.


List of Ingredients




1 can (14 1/2 ounces) chicken broth

1/4 cup reduced sodium or regular 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 assorted cut-up vegetables, such as broccoli florets, red bell pepper strips and snow peas



Recipe



1. Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and red pepper, if desired, in small bowl until smooth. Set aside.

2. 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.

3. 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.

SERVES 4-6