Chicken And Broccoli

1 pound boneless skinless chicken breast, cut into 1-inch pieces

garlic cloves, finely chopped

teaspoons finely chopped ginger root

medium onion, cut into thin wedges

cup baby-cut carrot, cut lengthwise in half

cup chicken broth

tablespoons soy sauce

teaspoons sugar

cups broccoli flowerets

cup sliced fresh mushrooms (3 ounces)( I left out the mushrooms)

1/2 cup diced red bell pepper1 teaspoon cornstarch

Directions

	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.
	Add onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
	Add broccoli, 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.
	Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.

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