bell pepper red

If you love Chinese chicken stir fry but you&#39;re looking for a lighter option, our recipe for chicken stir fry with vegetables has you covered. This easy chicken stir fry comes together in just 30 minutes for a delicious, quick meal that&#39;s perfect for busy weeknights. Featuring a soy sauce base made with garlic and ginger, and a medley of colorful veggies stir fried alongside the chicken, this vegetable chicken stir fry is packed full of flavor and texture you&#39;ll love. Serve it as is or over a bed of cooked white or brown rice, and if you like a bit of heat, drizzle some sriracha or your favorite hot sauce.

Chicken Stir Fry With Vegetables

(14 1/2 ounces) chicken broth

soy sauce {regular soy sauce}

cornstarch

sugar

McCormick® Garlic Powder

McCormick® Ground Ginger

McCormick® Crushed Red Pepper (optional)

chicken breasts, cut into thin strips

broccoli florets

carrots

red bell pepper,

sugar snap peas

step 1

Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper in small bowl until smooth. Set aside.

step 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.

step 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.

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Chicken Stir Fry With Vegetables

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Chicken Stir Fry With Vegetables

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