Chicken Stir-Fry

• 1 cup chicken broth
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon lemon juice
• 12 teaspoon ground ginger
• 4 tablespoons shedd's spread country crock plus calcium margarine (spread)
• 1 lb boneless skinless chicken breast, thinly sliced
• 4 cups broccoli florets
• 1 cup sliced carrot
• 1 small onion, chopped
• 14 cup chopped cilantro

1. In medium-sized bowl, combine first 5 ingredients; set aside.
2. In a 12-inch skillet, heat 2 tablespoons Country Crock Shedd's spread over medium-high heat and cook chicken, stirring occasionally, for 5 minutes or until throughly cooked.
3. Remove chicken; set aside.
4. In same skillet, melt remaining Shedd's spread and cook vegetables for 4 minutes or until crisp-tender.
5. Stir in broth mix.
6. Bring to a boil over high heat.
7. Reduce heat to medium and return chicken to skillet; heat through.
8. Sprinkle with cilantro and toss.
9. Serve, if desired, with brown rice.

chicken broth, soy sauce, cornstarch, lemon juice, ground ginger, country, chicken breast, broccoli florets, carrot, onion, cilantro

Taken from www.food.com/recipe/chicken-stir-fry-412928 (may not work)