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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.
My family loves this recipe. Sometimes we serve over rice and sometimes noodles.
Glenda Kinkel | September 03, 2015 |
I added carrots and mushrooms, tastes great!
Keith | February 08, 2016 |
This was loved by my entire family...which means I'll be making it often! I tweaked the recipe slightly by using some sesame oil with the other oil listed. I also used fresh minced garlic and used only 1/2 the ginger. I served it over white rice...it was easy and so yummy! Thanks McCormick!
Lillian | April 18, 2016 |
this came out perfect in flavor
Brooke | September 06, 2013 |