Asian Chicken Stir-Fry

 

2

teaspoons canola oil

1

lb boneless skinless chicken breasts, cut into 1-inch pieces

3

cloves garlic, finely chopped

1

tablespoon finely chopped gingerroot

2

medium carrots, cut into 1/4-inch diagonal slices (about 1 cup)

3/4

cup reduced-sodium chicken broth

2

tablespoons reduced-sodium soy sauce

1/4

teaspoon crushed red pepper flakes

2

cups Green Giant® frozen sugar snap peas

1

cup thin red bell pepper strips (2x1/4x1/4 inch)

1

tablespoon cornstarch

Hot cooked brown rice, if desired

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown.
• 2 Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
• 3 Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
• 4 In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice.