Ingredients

	1 and 1/2 lbs Chicken Breast boneless
	1 tbsp Sesame Oil
	6 cloves Garlic minced
	2 tbsp Ginger fresh, chopped
	1 cup Red Bell Peppers sliced
	1 cup Carrots sliced
	1 cup Celery sliced
	1 cup Mushrooms sliced
	1 cup Broccoli florets
	4 Green Onions cut into 1 inch pieces
	1/2 cup Water Chestnuts sliced
	1 cup Chicken Broth reduced sodium
	2 tbsp Cornstarch

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Stir-Fry Chicken with Vegetables

Name: Stir-Fry Chicken with Vegetables
Cuisine: Chinese
Ingredients: Chicken Breast: 1 and 1/2 lbs; Sesame Oil: 1 tbsp; Garlic: 6 cloves; Ginger: 2 tbsp; Red Bell Peppers: 1 cup; Carrots: 1 cup; Celery: 1 cup; Mushrooms: 1 cup; Broccoli: 1 cup; Green Onions: 4; Water Chestnuts: 1/2 cup; Chicken Broth: 1 cup; Cornstarch: 2 tbsp

Cuisine:

Chinese

Medium

Ingredients

1 and 1/2 lbs Chicken Breast
boneless
1 tbsp Sesame Oil
6 cloves Garlic
minced
2 tbsp Ginger
fresh, chopped
1 cup Red Bell Peppers
sliced
1 cup Carrots
sliced
1 cup Celery
sliced
1 cup Mushrooms
sliced
1 cup Broccoli
florets
4 Green Onions
cut into 1 inch pieces
1/2 cup Water Chestnuts
sliced
1 cup Chicken Broth
reduced sodium
2 tbsp Cornstarch

Directions

Steps

1 Done	Cut chicken into 1/2-inch strips.
2 Done	Place sesame oil in large non-stick skillet over high heat. Add chicken strips; stir-fry 6 minutes or until no longer pink.
3 Done	Add garlic and ginger; stir-fry 2 minutes. Remove chicken from skillet with slotted spoon; set aside.
4 Done	Heat skillet again. Add pepper, carrot, celery, mushrooms, broccoli, onion and water chestnuts. Stir-fry until vegetables are tender but not limp, about 6 minutes.
5 Done	Gradually stir broth and soy into cornstarch in small bowl until smooth. Add to skillet along with chicken. Bring to boiling; simmer 1 minute.