1301 W. Parker Road, Ste #100
Plano, TX 75023 | View Map
Give Us A Call! 972-633-5593

Hirsch's Meats Store Hours:
10 AM - 6 PM; Tues - Fri
Saturday: 9 AM - 5 PM
Closed: Sunday & Monday


(Courtesy of mccormick.com)


1 can (14-1/2 ounces) chicken broth
¼ cup reduced sodium soy sauce
2 tablespoons cornstarch
1 tablespoon sugar
1 teaspoon garlic powder
1 teaspoon ginger, ground
¼ teaspoon red pepper, crushed, optional
1 tablespoon oil
1-1/2 pounds boneless skinless chicken breasts, cut into thin strips
1 cup broccoli florets
1 cup thinly sliced carrots
1 cup red bell pepper strips
1 cup sugar snap peas


Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and crushed red pepper in small bowl until smooth.  Set aside. 

Heat oil in large nonstick skillet on medium-high heat.  Add chicken in several batches; stir fry 5 minutes until cooked through.  Remove from skillet.  Repeat until remaining chicken, adding additional oil if needed.  Add vegetables to skillet; stir fry 3 minutes.  Return chicken to skillet.

Stir soy sauce mixture.  Add to skillet; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened.  Serve with cooked rice, if desired.

Back to Our Recipes