CHICKEN AND VEGETABLE STIR-FRY

This is from mccormick .com

INGREDIENTS

8 Servings

• 1 can (14 1/2 ounces) chicken broth
• 1/4 cup reduced sodium soy sauce  
• 2 tablespoons cornstarch
• 1 tablespoon sugar
• 1 teaspoon McCormick® Garlic Powder
• 1 teaspoon McCormick® Ground Ginger
• 1/4 teaspoon McCormick® Crushed Red Pepper, optional
• 1 tablespoon oil
• 1 1/2 pounds boneless skinless chicken breasts, cut into thin strips
• 1 cup broccoli florets
• 1 cup thinly sliced carrots
• 1 cup red bell pepper strips
• 1 cup sugar snap peas

Instructions

1.  Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper 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.

We have been cooking this recipe with a variety of vegetables and lost the recipe.  I found it again and decided to post it here for safe keeping.