Summer Garden Chicken Stir-Fry

1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 tps. finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup baby carrots, cut lengthwise in half
1 cup chicken broth
3 Tbsp. soy sauce
2 Tbsp. sugar
2 cups broccoli flowerets
1 cup sliced mushrooms
1/2 cup diced red pepper
2 tsp. cornstarch

1. Spry 12-inch nonstick skillet with cooking spray, heat over medium-high heat. Add chicken, garlic and gingerrot; stir-fry 2 to 3 minutes or until chicken is brown.

2. Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.

3. Add broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stiring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.

4. Mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice. (Rice not included in nutritional info).

Makes about four 1.25 cup servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ARPEDGIO.