Ginger Chicken Stir-Fry

Yield:

4 servings

Recipe from

Recipe from


Ingredients

1 cup reduced sodium chicken broth
1 tablespoon reduced sodium soy sauce
1 teaspoons cornstarch
1 teaspoon lemon juice
1/2 teaspoon ground ginger
1 pound boneless, skinless chicken breasts, thinly sliced
4 tablespoons Shedd's Spread Country Crock® Calcium plus Vitamin D
4 cups broccoli florets
1 cup sliced carrots
1 small onion, chopped
1/4 cup chopped cilantro

Preparation

Combine broth, soy sauce, cornstarch, lemon juice and ginger in small bowl; set aside. Season chicken, if desired, with salt and ground black pepper.

Heat 2 tablespoons Shedd's Spread Country Crock® Calcium plus Vitamin D in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; set aside.

Melt remaining 2 tablespoons Spread in same skillet and cook vegetables, stirring occasionally, 4 minutes or until crisp-tender. Stir in broth mixture. Bring to a boil over high heat. Reduce heat to medium and return chicken to skillet; heat through. Sprinkle with cilantro, then toss. Serve, if desired, with hot cooked brown rice.

This recipe is an Eat Smart™ recipe. Eat Smart™ recipes can help reduce your intake of saturated fats, trans fats, sugars, sodium and cholesterol.

Note:

March 2009