Chicken and Vegetable Stir Fry


  • 4 cup(s) assorted cut-up vegetables, such as broccoli florets, red bell pepper strips and snow peas
  • 1 ½ pound(s) boneless skinless chicken breasts, cut into thin strips
  • 1 tablespoon(s) oil
  • ¼ teaspoon(s) McCormick® Red Pepper, Crushed
  • 1 teaspoon(s) McCormick® Ginger, Ground
  • 1 teaspoon(s) McCormick® Garlic Powder
  • 1 tablespoon(s) sugar
  • + 3 more ingredients
    • 2 tablespoon(s) cornstarch
    • ¼ cup(s) reduced sodium or regular soy sauce
    • 1 can(s) (14 ½ ounces) chicken broth

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

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