Chicken breast, boneless, skinless
(cut into 1-inch pieces)
1 cup
Chicken broth (stock)
2 tsp
Cornstarch
2 clove(s)
Garlic
(minced)
2 tsp minced
Ginger root
2 tsp
Granulated sugar
1/2 cup chopped
Red bell pepper
2 tbsp
Sesame seeds
(optional)
3 tbsp
Soy sauce
1/2 cup whole
Sugar snap peas
1/2 cup chopped
Yellow bell pepper
Instructions
1. Spray a 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger.
2. Sauté 5 to 6 minutes or until chicken is brown. Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice. Add vegetables.
3. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and veggies are crisp-tender. Mix cornstarch with remaining 1/4 cup broth and then pour and stir into chicken mixture. Cook while stirring frequently, until sauce is thickened.
4. Serve on top of rice, and garnish with toasted sesame seeds if desired.
