Ingredients
2
teaspoons canola oil
1
lb boneless skinless chicken breasts, cut into 1-inch pieces
3
cloves garlic, finely chopped
1
tablespoon finely chopped gingerroot
2
medium carrots, cut into 1/4-inch diagonal slices (about 1 cup)
3/4
cup gluten-free reduced-sodium chicken broth
2
tablespoons gluten-free low-sodium soy sauce
1/4
teaspoon crushed red pepper flakes
2
cups frozen sugar snap peas
1
cup thin red bell pepper strips (2x1/4x1/4 inch)
1
tablespoon cornstarch
Hot cooked brown rice, if desired
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown.
Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once.
Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender.
In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with rice.
