Chicken Broccoli Stir Fry

• 1 pound boneless skinless chicken breast, cut into 1-inch pieces
• 2 garlic cloves, finely chopped
• 2 teaspoons finely chopped gingerroot
• 1 medium onion, cut into thin wedges
• 1 cup baby-cut carrot, cut lengthwise in half
• 1 cup Progresso(R) chicken broth (from 32-ounce carton)
• 3 tablespoons soy sauce
• 2 teaspoons sugar
• 2 cups broccoli flowerets
• 1 cup sliced fresh mushrooms (3 ounces)
• 1/2 cup diced red bell pepper
• 2 teaspoons cornstarch
• 1 cup hot cooked Chinese plain noodles

1. 1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
2. 2. Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
3. 3. Add 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.
4. 4. Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.

chicken, garlic, gingerroot, onion, babycut carrot, progressouae chicken broth, soy sauce, sugar, broccoli flowerets, mushrooms, red bell pepper, cornstarch, noodles

Taken from www.epicurious.com/recipes/member/views/chicken-broccoli-stir-fry-51498071 (may not work)