Summer Garden Chicken Stir-Fry

Total Time
30 mins
15 mins

From Betty Crocker Low Fat, Low Cholesterol Cooking

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  1. Remove all visible fat from chicken; cut chicken into 1-inch pieces.
  2. Spray a large nonstick skillet with cooking spray; heat over med-high heat.
  3. Add in chicken, garlic, and gingerroot; stir-fry 2-3 minutes or until chicken is browned.
  4. Add in onion carrots, ¾ cup chicken broth, soy sauce, and sugar; cover and cook over medium heat 5 minutes, stirring occasionally.
  5. Add in broccoli, mushrooms, and bell pepper; cover and cook about 5 minutes, stirring occasionally, until the chicken is no longer pink in the center and vegetables are crisp-tender.
  6. Mix cornstarch and remaining ¼ cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
  7. Serve over rice.
Most Helpful

3 5

There's Bok Choy in the pic - but not in the recipe! Think this would have been better with some bok choy...the flavors are okay but not fantastic.

5 5

A wonderful, flavourful stir fry!! DH says the best ever!! I left out the sugar and added a tbspn of Hoisin sauce and didn't have mushrooms but did add baby and Shanghai bok choy and some grape tomatoes. Lovely and fragrant with the ginger while cooking. Thanks for posting, sure will be making this one again!!