Chicken and Broccoli Stir-Fry Recipe

Name: Chicken and Broccoli Stir-Fry
Prep time: 15 min
Cook time: 13 min
Total time: 28 min
Yield: 4 servings
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

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

PREP TIME 15m	COOK TIME 13m	TOTAL TIME 28m
YIELD 4 servings

Instructions

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.
Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar.
Cover and cook over medium heat 5 minutes, stirring twice.
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.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture.
Cook, stirring frequently, until sauce is thickened.
Serve over noodles.