1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic, and ginger root; stir-fry 2 to 3 minutes or until chicken is brown.
2. Add onion, carrots, 3/4 cup of broth, soy sauce and sugar. Cover and cook over medium heat for 5 minutes, stirring twice.
3. Add broccoli, mushrooms, and bell peppers. Cover and cook for about 5-minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
4. Mix cornstarch with remaining 1/4 cup of broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.
Serve over cooked Chinese noodles. Serve with fried chinese noodles.
Recipe from bettycrocker.com
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)