Serves: 4
1. 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.
2. Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
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 and remaining 1/4 cup broth stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.
NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 165 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 50mg Sodium 1,020mg Carbohydrate 16g (Dietary Fiber 4g) Protein 23g % DAILY VALUE: Vitamin A 66% Vitamin C 84% Calcium 6% Iron 12% DIET EXCHANGES: 2 1/2 Very Lean Meat 3 Vegetable
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Summer Garden Chicken Stir-Fry recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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