Stir-Fry Chicken and Vegetables

Robin Miller

• Ready In: 12 mins
• Serves: 4
• Yields: 4 dishes

Ingredients

• 2  garlic cloves, minced
• 1  tablespoon ginger, minced
• 1  lb boneless skinless chicken breast, cut into strips
• 1  medium onion, diced
• 2  cups carrots, sliced
• 1  red bell pepper, seeded and sliced into thin strips
• 2  cups sugar snap peas
• 1 (15 ounce) can  baby corn, drained
• 2  cups broccoli florets
• 1⁄4 cup reduced sodium soy sauce
• 2  teaspoons cornstarch
• 1  cup reduced-sodium chicken broth

Directions

1. Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly. Add onions, carrots, and peppers and cook 1 minute. Add snap peas, corn and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
2. Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens.