Summer Garden Chicken Stir-Fry: 200 CALORIES

I made this and my fiance said it was BETTER than any chinese restaurant chicken stir-fry he had eaten! it really is good!

prep time: 30 minutes start to finish: 30 minutes makes: 4 servings

1 lb boneless skinless chicken breasts, cut into 1 inch pieces
2 cloves garlic, finely chopped
2 teaspoons finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup ready to eat baby cut carrots, cut lengthwise in half
1 cup fat free chicken broth
3 tablespoons reduced sodium soy sauce
2 to 3 teaspoons sugar
2 cups fresh broccoli florets
1 cup sliced fresh mushrooms (3 oz)
1/2 cup chopped bell pepper (any color)
2 teaspoons cornstarch
hot cooked brown rice, if desired

1. heat 12 inch nonstick skillet over med. high heat. add chicken, garlic and gingerroot, cook and stir 2 to 3 minutes or until chicken is brown.

2. stir in onion, carrots and 3/4 cup of the broth, the soy sauce and sugar. cover and cook over medium heat 5 heats, stirring occasionally.

3. stir in 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. in small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. cook stirring frequently until sauce is thickened. serve over rice.