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    Servings: Not specified

    Directions

    In skillet, heat oil over med-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 min or until chicken is light golden brown.

    Add carrots, ¼ of the broth, soy sauce and pepper flakes. Cover; cook over medium heat 3 min, stirring once.

    Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 min, stirring once, until vegetables are crisp-tender.

    In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 min, stirring frequently, until sauce is bubbly and thickened. Serve w/ rice.

    Ingredients
    • 2 tsp EVOO
    • 1 lb chicken breast, cubed
    • 3 cloves garlic, finely chopped
    • 1 tbs finely chopped gingerroot
    • 2 med carrots, cut in diagonal slices
    • ¾ c chicken broth
    • 2 tbs soy sauce
    • ¼ tsp red pepper flakes
    • 2 c frozen sugar snap peas
    • 1 c red bell pepper strips
    • 1 tbs corn starch
    • Hot cooked brown rice (optional)

    Parsed from recipe text (no separate ingredient records).
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