Chicken Stir-Fry

 

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