Ingredients

1 pound boneless skinless chicken breast, cut into 1-inch pieces

2 garlic cloves, finely chopped

2 teaspoons finely chopped gingerroot

1 medium onion, cut into thin wedges

1 cup baby-cut carrot, cut lengthwise in half

1 cup Progresso® chicken broth (from 32-ounce carton)

3 tablespoons soy sauce

2 teaspoons sugar

2 cups broccoli flowerets

1 cup sliced fresh mushrooms (3 ounces)

1/2 cup diced red bell pepper

2 teaspoons cornstarch

1 cup hot cooked Chinese plain noodles

Preparation

  1. 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 twice.

  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 with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over noodles.