- Cook rice according to package directions; set aside. Meanwhile, in a medium bowl combine broth, soy sauce, cornstarch, brown sugar, garlic powder and ginger; set aside.
- Heat oil in a wok or 12-inch skillet. Add chicken; cook 2 to 3 minutes or until browned. Add vegetables; cook and stir 5 to 7 minutes or until vegetables are crisp-tender and chicken is no longer pink. Push chicken and vegetables from center to sides of wok.
- Stir broth mixture and pour into center of wok; cook, stirring, until sauce is thickened and bubbly. Stir chicken and vegetables into sauce to combine. Serve over rice.
View all nutritional information
Calories 551, Calories Fat 107, Total Fat 11g, Saturated Fat 1g, Cholesterol 96mg, Sodium 1401mg, Carbohydrate 65g, Protein 41g
|Calories (fat) extra||19|
|Total Fat (extra)||18|
|Saturated Fat (extra)||8|
|Vitamin A (extra)||10|
|Vitamin C (extra)||20|