Summer Garden Chicken Stir-Fry

Name: Summer Garden Chicken Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters ready-to-eat baby-cut carrots, cut lengthwise in half; 118 milliliters chopped bell pepper (any color); 473 milliliters fresh broccoli florets; 2 teaspoons cornstarch; 237 milliliters fat-free chicken broth; 85 grams cup sliced fresh mushrooms; 2 cloves garlic, finely chopped; 2 teaspoons finely chopped gingerroot; 3 Tbsps reduced-sodium soy sauce; 1 medium onion, cut into thin wedges; 454 grams boneless skinless chicken breasts, cut into 1-inch pieces; 2 teaspoons sugar

You can never have too many main course recipes, so give Summer Garden Chicken Stir-Fry a try. Watching your figure? This gluten free and dairy free recipe has 201 calories, 28g of protein, and 3g of fat per serving. This recipe serves 4. Head to the store and pick up ready-to-eat baby-cut carrots, cornstarch, soy sauce, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes around 30 minutes. It will be a hit at your The Fourth Of July event.

Instructions

Heat 12-inch nonstick skillet over medium-high heat.

Equipment you will use

Frying Pan

Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.

Ingredients you will need

Ginger

Whole Chicken

Garlic

Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.

Ingredients you will need

Soy Sauce

Carrot

Broth

Onion

Sugar

Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.

Ingredients you will need

Bell Pepper