 | | Directions | 1. Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and red pepper, if desired, 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. |
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 8
|  | | Ingredients | | - | | 1 can (14 1/2 ounces) chicken broth |
| - | | 1/4 cup reduced sodium %3cu%3eor%3c/u%3e regular soy sauce |
| - | | 2 tablespoons cornstarch |
| - | | 1 tablespoon sugar |
| - | | 1 teaspoon McCormick® Garlic Powder |
| - | | 1 teaspoon McCormick® Ginger, Ground |
| - | | 1/4 teaspoon McCormick® Red Pepper, Crushed |
| - | | 1 tablespoon oil |
| - | | 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips |
| - | | 4 cups assorted cut-up vegetables, such as broccoli florets, red bell pepper strips and snow peas |
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| | Nutrition (per serving) | Calories: 152 Calories
Fat: 4 Grams
Protein: 22 Grams
Cholesterol: 55 Milligrams
Carbohydrates: 7 Grams
Sodium: 554 Milligrams
Fiber: 1 Grams
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