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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.
1 can (14 1/2 ounces) chicken broth
1/4 cup reduced sodium soy sauce
2 tablespoons cornstarch
1 tablespoon sugar
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Ginger, Ground
1 tablespoon oil
1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 cup broccoli florets
1 cup thinly sliced carrots
1 cup red bell pepper strips
1 cup sugar snap peas
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.
(Amount per serving)
Great recipe! We can't wait to have it again.
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Delicious! And so easy to make!
Was very easy to prepare and was very good. Something my entire family enjoyed.
This will feed the whole family and satisfy each ones craving . I have a hard time getting some to eat their vegetables so this should work great . I know I will enjoy it .
Loved it. Made without chicken the first time and it was awesome. Either way, chicken or not is a great meal. Might even try with beef or use the sauce with beef and broccoli or any combination of vegetables. Very flexible recipe.