Summer Garden Chicken Stir Fry

Ingredients:
1 lb. boneless skinless chicken breasts cut into 1-inch pieces
2 cloves garlic, finely chopped
2 tsp. finely chopped gingerroot
1 medium onion, cut into thin wedges
1 cup carrots
 1 cup fat-free chicken broth
3 Tlbs. reduced-sodium soy sauce
2 to 3 tsp. sugar
1 cup sliced mushrooms
1/2 cup chopped bell pepper (any color)
2 tsp. cornstarch
Hot cooked rice, if desired

Directions:
Heat 12-inch non-stick skillet over medium-high. Add chicken, garlic, and gingerrot; cook and stir 2 to 3 minutes or until chicken is brown. Stir in onion, carrots, 3/4 cup broth, the soy sauce and the sugar. Cover and cook over medium heat 5 minutes stirring occasionally. Stir in 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. 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.

I loved this! I hope you enjoy it!