Ingredients
3/4
cup Progresso™ chicken broth (from 32-oz carton)
2
tablespoons cornstarch
2
tablespoons soy sauce
1
tablespoon natural rice vinegar
1
tablespoon honey
2
tablespoons vegetable oil
1
lb boneless skinless chicken breasts, cut crosswise in 1/2-inch strips
1
tablespoon finely chopped serrano chile, seeds and membranes removed
3
cloves garlic, finely chopped
1
teaspoon finely chopped fresh gingerroot
1
cup thinly sliced onions
1
cup thinly sliced red bell pepper (about 1 large)
1
cup thinly bias-sliced snow peas
1
teaspoon roasted sesame seed
Hot white rice, lime wedges, green onions and chopped fresh cilantro leaves, for serving
Preparation
In medium bowl, mix broth, cornstarch, soy sauce, vinegar and honey. Beat with fork until smooth. Set aside.
In 12-inch nonstick skillet or wok, heat 1 tablespoon of the oil over medium-high heat. Swirl pan to coat sides with oil. Add chicken; cook 6 to 8 minutes, turning once, until cooked through. Add serrano chile, garlic and gingerroot; cook 30 to 60 seconds, stirring frequently, until fragrant. Transfer to bowl; cover and keep warm.
Wipe out skillet. Add remaining 1 tablespoon oil to skillet over medium-high heat. Add onions and bell pepper; cook 5 to 7 minutes, stirring frequently, until tender. Add snow peas; cook 30 to 60 seconds longer, until softened.
Return chicken mixture to skillet. Stir sauce; add to chicken and vegetables in skillet. Heat to boiling. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in sesame seed. Serve with rice, lime wedges, green onions and cilantro.
