Chicken Stir Fry
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
2 garlic cloves, finely chopped (you can use less, I just love garlic)
1 medium onion, cut into thin wedges or slivers
1 C petite carrots, cut in halves lengthwise
1 C broccoli florets
1 C sliced fresh mushrooms
1 sm. red OR green bell pepper, sliced
**Right here I'll tell you straight up that I DOUBLE the sauce ingredients on this dish. We prefer a fair amt. of sauce when it's served over the rice.
1 C chicken broth
3 Tbsp. soy sauce
2 tsp. sugar
2 tsp. cornstarch
Spray large nonstick skillet with cooking spray; over medium-high heat, cook the chicken. Stir-fry 2-3 minutes or until chicken juices run clear. Add the garlic.
Add onion, carrots, 3/4 c of the broth, the soy sauce and sugar. Cover and continue to cook, over medium heat, stirring occasionally, for another 5 minutes or until the carrots start to get a little tender.
Add broccoli, mushrooms and the bell pepper. Cover and cook another 5 minutes, continuing to stir occasionally, until chicken is no longer pink in center and vegetables are tender.
Mix cornstarch with the remaining 1/4 c broth; stir into the chicken mixture. Cook, stirring frequently, until sauce is slightly thickened.
Serve over rice OR noodles
Yields 4-6 servings