Summer Garden Chicken Stir-Fry

• 1 lb boneless skinless chicken breast half
• 2 garlic cloves, minced
• 2 teaspoons finely chopped gingerroot
• 1 medium onion, cut into thin wedges
• 1 cup baby carrots, cut lengthwise in half
• 1 cup fat free chicken broth
• 3 tablespoons low sodium soy sauce
• 2 -3 teaspoons sugar
• 2 cups broccoli florets
• 1 cup sliced mushrooms
• 1/2 cup chopped red bell pepper
• 2 teaspoons cornstarch
• hot cooked rice

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, 3/4 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 1/4 cup broth; stir into chicken mixture; cook, stirring, until sauce is thickened.
7. Serve over rice.

chicken, garlic, gingerroot, onion, baby carrots, chicken broth, soy sauce, sugar, broccoli florets, mushrooms, red bell pepper, cornstarch, rice

Taken from www.food.com/recipe/summer-garden-chicken-stir-fry-181266 (may not work)