Chicken and Broccoli Stir-Fry

 




Ingredients

  • 1
    tablespoon vegetable oil
  • 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
  • 4
    cups hot cooked Chinese plain noodles
Steps
1 Heat 1 tablespoon of the oil in 12-inch skillet 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.

 

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