INGREDIENTS
SERVES 4
1 tbls vegetable oil
1 lb boneless skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, finely chopped
2 tsps gingerroot, finely chopped
1 medium onion, scrubbed with clean vegetable brush under running water and cut into thin wedges
1 cup baby carrots, scrubbed with clean vegetable brush under running and cut lengthwise in half
1 cup chicken broth soup
3 tbls soy sauce
2 tsps sugar
2 cups broccoli flowerets gently rubbed under cold running water
1 cup (3 ounces) fresh mushrooms gently rubbed under cold running water and diced
½ cup red bell pepper scrubbed with clean vegetable brush under running water and diced
2 tsps cornstarch
4 cups hot cooked Chinese plain noodles
DIRECTIONS
Wash hands with soap and water. Heat vegetable oil in skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown. Wash hands with soap and water after handling uncooked chicken. Wash cutting board and knife after touching raw chicken.
Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and internal temperature reaches 165 °F on food thermometer, and vegetables are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles or rice.
