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Summer Garden Chicken Stir-Fry
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Prep Time:
30 minutes
Total Time:
30 minutes
Whip up a quick and colorful summer vegetable stir-fry with chicken and fresh veggies in just 30 minutes. A delicious and satisfying Asian-inspired meal for any night of the week!
Ingredients:
  • 1 cup sliced fresh mushrooms (3 oz)
  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely chopped gingerroot
  • 1 medium onion, cut into thin wedges
  • 1 cup ready-to-eat baby-cut carrots, cut lengthwise in half
  • 1 cup fat-free chicken broth
  • 3 tablespoons reduced-sodium soy sauce
  • 2 to 3 teaspoons sugar
  • 2 cups fresh broccoli florets
  • 1/2 cup chopped bell pepper (any color)
  • 2 teaspoons cornstarch
  • Hot cooked brown rice, if desired
Instructions:
  • In a sizzling 12-inch nonstick skillet, cook chicken, garlic, and gingerroot, stirring constantly for 2 to 3 minutes until the chicken is beautifully browned.
  • Combine the onion, carrots, 3/4 cup of broth, soy sauce, and sugar in the pan. Cover and simmer over medium heat for 5 minutes, stirring occasionally.
  • Add in vibrant green broccoli florets, earthy mushrooms, and colorful bell pepper. Cover the pan and let it simmer for approximately 5 minutes, stirring occasionally, until the chicken is fully cooked and the veggies are perfectly crisp-tender.
  • Combine cornstarch with the remaining 1/4 cup broth in a small bowl, then add to the chicken mixture. Cook and stir until the sauce thickens. Serve over rice.

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