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; 4 servings Hot cooked brown rice, if desired; 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

Need a gluten free and dairy free main course? Summer Garden Chicken Stir-Fry could be an outstanding recipe to try. One serving contains 310 calories, 30g of protein, and 4g of fat. This recipe serves 4. It is perfect for The Fourth Of July. If you have mushrooms, bell pepper, soy sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

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