Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breast, cut into 1-inch pieces
  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely chopped gingerroot
  • 1 medium onion, cut into thin wedges
  • 1 cup baby-cut carrot, cut lengthwise in half
  • 1 cup Progresso™ chicken broth (from 32-ounce carton)
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar
  • 2 cups broccoli flowerets
  • 1 cup sliced fresh mushrooms (3 ounces)
  • 1/2 cup diced red bell pepper
  • 2 teaspoons cornstarch
  • 4 cups hot cooked Chinese plain noodles

Instruction

  • Heat 1 tablespoon of the oil in 12-inch skillet over medium-high heat. Add chicken, garlic and gingerroot; stir-fry 2 to 3 minutes or until chicken is brown.
  • 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 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.