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Ingredients
1 Cup rice, cooked
1/4 Teaspoon salt
1/8 Teaspoon ground black pepper
1 Pound boneless skinless chicken breasts, cut into 1" x 1/2" strips
PAM cooking spray
1 Teaspoon fresh garlic, minced
1 Teaspoon fresh ginger, minced
1 (16 oz) Package frozen stir-fry vegetables, thawed
1 Cup chicken broth
2 Tablespoons soy sauce
2 Tablespoons brown sugar
1 Tablespoon cornstarch
Instructions
Sprinkle salt and pepper evenly over chicken. Spray large skillet with cooking spray and cook chicken, garlic, and ginger over medium-high heat 4 to 5 minutes or until chicken is no longer pink, stirring frequently. Add vegetables; cook until heated through, about 2 to 3 minutes.
Whisk together broth, soy sauce, sugar, and cornstarch in medium bowl. Gradually add liquid to skillet, stirring frequently, until liquid thickens, about 2 minutes. Serve over hot cooked rice.