A stir-fry served over rice or gluten-free noodles is a dinner that all can enjoy. Be sure to check the label ingredients of your soy sauce as some brands may not be gluten-free.
15_minutes
RecipePrepTime
20_minutes
RecipeCookTime
187
RecipeCalories
14
RecipeIngredientsCount
A stir-fry served over rice or gluten-free noodles is a dinner that all can enjoy. Be sure to check the label ingredients of your soy sauce as some brands may not be gluten-free.
15_minutes
RecipePrepTime
20_minutes
RecipeCookTime
187
RecipeCalories
14
RecipeIngredientsCount
IngredientsList_Title 6 IngredientsList_Servings
- 2 cups Kitchen Basics® All Natural Original Chicken Stock
- 2 tablespoons gluten-free cornstarch
- 2 tablespoons gluten-free soy sauce
- 1 tablespoon packed brown sugar
- 1 clove garlic, minced
- 3/4 teaspoon McCormick® Ground Ginger
- 1/4 teaspoon McCormick® Crushed Red Pepper
- 2 tablespoons oil
- 1 pound boneless skinless chicken breasts, cut into strips
- 1 cup broccoli florets
- 1 cup sliced onion
- 1 cup thinly sliced red bell pepper
- 1 cup snow peas
- 2 teaspoons McCormick® Sesame Seed, toasted
InstructionList
- 1 Mix stock, cornstarch, soy sauce, sugar, garlic, ginger and red pepper in small bowl until smooth. Set aside.
- 2 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.
- 3 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.
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NutritionInformationServing
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