sharon

Quick Chicken Stir Fry

Colorful vegetables and tender chicken in a savory sweet stir-fry sauce

Prep Time: 20
Cooking Time: 20-30 minutes
Makes: 4 servings (1 1/4 cups each)

1 cup uncooked rice
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 pound boneless skinless chicken breasts, 1 x 1/2-inch strips
No-Stick Cooking Spray
1 teaspoon minced fresh garlic
1 teaspoon minced fresh ginger
1 (16 ounces) package frozen stir-fry vegetables, thawed
1 cup chicken broth
2 tablespoons Soy Sauce
2 tablespoons brown sugar
1 tablespoon cornstarch

Cook rice according to package directions. Sprinkle salt and pepper evenly
over chicken.
Spray large skillet with cooking spray. Cook chicken, garlic, and ginger over
medium-high heat 4-5 minutes or until chicken is no longer pink, stirring
frequently. Add vegetables; cook until heated through, about 2-3 minutes.
Whisk together broth, soy sauce, sugar, and cornstarch in medium bowl. Gradually
add liquid to skillet, stirring frequently, until liquid thickens, about 2 minutes.
Serve over hot cooked rice.

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