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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.
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 |
I added carrots and mushrooms, tastes great!
Keith | February 08, 2016 |
My family loves this recipe. Sometimes we serve over rice and sometimes noodles.
Glenda Kinkel | September 03, 2015 |
this came out perfect in flavor
Brooke | September 06, 2013 |