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With just chicken breasts and fresh vegetables, you’ve got all the ingredients for an authentic Asian stir-fry.
1 can (14 1/2 ounces) chicken broth
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon brown sugar
1 1/2 teaspoons McCormick® Garlic, Minced
3/4 teaspoon McCormick® Ginger, Ground
1/4 teaspoon McCormick® Red Pepper, Crushed
2 tablespoons oil
1 pound boneless skinless chicken breasts, cut into strips
1 cup broccoli florets
1 cup thinly sliced red bell pepper
1 cup snow peas
1 cup sliced onion
2 teaspoons McCormick Gourmet™ Sesame Seed, Toasted
Mix broth, cornstarch, soy sauce, sugar, garlic, ginger and red pepper in small bowl until smooth. Set aside.
Heat oil in large nonstick skillet on medium-high heat. Add chicken in batches; stir fry 5 minutes or until cooked through. Remove chicken from skillet. Add vegetables to skillet; stir fry 3 minutes until tender-crisp. Return chicken to skillet.
Stir soy sauce mixture. Add to skillet, stirring constantly. Bring to boil on medium heat; boil 1 minute or until sauce is slightly thickened. Sprinkle with sesame seed. Serve with cooked rice, if desired.
Nutritional Information coming soon!
this came out perfect in flavor
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