Chicken and Vegetable Stir-Fry

Picky eater? Incorporate more vegetables into you and your family's diet with our easy chicken stir fry recipe. This low-fat chicken and vegetable stir fry is crunchy, packed with flavor (thanks to soy sauce and ginger) and full of color. Learn how to make stir fry in just 30 minutes and enjoy a tasty dinner tonight!

Recipe - Gourmet Garage Corporate

Prep Time15 Minutes

Servings8

Cook Time15 Minutes

Calories156

Ingredients

1 can (14 1/2 ounces) chicken broth

1/4 cup reduced sodium soy sauce

2 tbs cornstarch

1 tbs sugar

1 tsp McCormick® Garlic Powder

1 tsp McCormick® Ground Ginger

1/4 tsp McCormick® Crushed Red Pepper, optional

1 tbs oil

1 1/2 lbs boneless skinless chicken breasts, cut into thin strips

1 cup broccoli florets

1 cup thinly sliced carrots

1 cup red bell pepper strips

1 cup sugar snap peas

Directions

1. Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper 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.

Nutritional Information

4 g Total Fat
56 mg Cholesterol
547 mg Sodium
8 g Carbohydrates
1 g Fiber
22 g Protein

15 minutes

Prep Time

15 minutes

Cook Time

Servings

156

Calories

Directions

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

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.