Total Calories: 363
1. Remove fat from chicken. Cut chicken into 1-inch pieces. Spray 12-inch nonstick skillet with cooking spray heat over medium-high heat. Add chicken, garlic and gingerroot 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, stirring 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.
Calories 200 (Calories from Fat 35)
Fat 4g (Saturated 1g)
Carbohydrate 15g (Dietary Fiber 3g)
% DAILY VALUE: Vitamin A 52% Vitamin C 46% Calcium 4% Iron 12%
DIET EXCHANGES: 3 1/2 Very Lean Meat, 3 Vegetable
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Summer Garden Chicken Stir-Fry recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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