McCormick® Chicken and Vegetable Stir Fry Recipe
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A stir-fry is a great way to incorporate more vegetables and less meat into your family's diet. This low fat recipe is full of bright color and texture from the vegetables and flavor from the ginger and soy stir-fry sauce.
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1 can (14 1/2 ounces) chicken broth
1/4 cup reduced sodium %3cu%3eor%3c/u%3e regular soy sauce
2 tablespoons cornstarch
1 tablespoon sugar
1 teaspoon McCormick® Garlic Powder
1 teaspoon McCormick® Ginger, Ground
1/4 teaspoon McCormick® Red Pepper, Crushed
1 tablespoon oil
1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
4 cups assorted cut-up vegetables, such as broccoli florets, red bell pepper strips and snow peas
1. Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and red pepper, if desired, in small bowl until smooth. Set aside.
2. Heat oil in large nonstick skillet on medium-high heat. Add chicken in several batches; stir fry 5 minutes until cooked through. Remove from skillet. Repeat with remaining chicken, adding additional oil if needed. Add vegetables to skillet; stir fry 3 minutes. Return chicken to skillet.
3. Stir soy sauce mixture. Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened. Serve with cooked rice, if desired.
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Calories: 152 Calories
Fat: 4 Grams
Protein: 22 Grams
Cholesterol: 55 Milligrams
Carbohydrates: 7 Grams
Sodium: 554 Milligrams
Fiber: 1 Grams
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