A stir-fry is a great way to incorporate more vegetables and less meat into your family's diet. This low fat recipe is full of bright color and texture from the vegetables and flavor from the ginger and soy stir-fry sauce.
Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and red pepper, if desired, in small bowl until smooth. Set aside.
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.
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.
For spicy heat, add 1/4 teaspoon McCormick® Crushed Red Pepper.Make It Easy: Substitute 4 cups packaged cut-up vegetables for stir-fry found in the produce section of the supermarket.