4 PILGRIM'S PRIDE Boneless, Skinless Chicken Breast Halves
1 (14-oz.) can reduced-sodium chicken broth
2 tablespoons lite soy sauce
1 to 2 Tbsp. chili-garlic paste
2 tablespoons cornstarch
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
2 tablespoons vegetable oil
2 cups packaged matchstick carrots
1 red bell pepper, cut into slices
1 green bell pepper, cut into slices
2 green onions, sliced
Hot cooked rice
How to Make It
Cut chicken into 1/4-inch-thick strips; place in a shallow dish.
Whisk together chicken broth and next 5 ingredients in a small bowl. Pour half of broth mixture over chicken, reserving remaining broth mixture. Turn chicken to coat, and let stand 30 minutes.
Heat 2 Tbsp. oil in a wok or large skillet over medium-high heat 2 minutes. Remove chicken from marinade, discarding marinade. Add chicken to wok, and stir-fry 3 to 5 minutes or until lightly browned. Add carrots, bell peppers, and green onions, and stir-fry 3 to 4 minutes. Add reserved broth mixture, and cook 1 minute or until thickened. Serve over hot cooked rice.