1 cup chicken or vegetable broth
1 Tbsp. soy sauce
1 Tbsp. brown sugar
2 tsp. Cornstarch
1/2 tsp. Salt
2 tsp. vegetable oil
2 tsp. Asian sesame oil
2 boneless, skinless chicken breasts, cut into 1-inch pieces; or 1 package (16 oz.) firm tofu, drained, cut into 1-inch pieces
1 large carrot, peeled and thinly sliced
1 red pepper, seeded, cut into 1-inch pieces
3 green onions, thinly sliced
2 garlic cloves, finely chopped
1 Tbsp. minced, peeled fresh ginger
8 oz. mushrooms, trimmed and thinly sliced
In 2-cup measuring cup, combine broth, soy sauce, brown sugar, cornstarch and salt until well blended.
In nonstick 12-inch skillet, heat vegetable and sesame oils over medium-high heat. Add chicken or tofu and cook, stirring frequently (stir-frying), until heated through and lightly browned, about 4 minutes. Transfer to bowl. Add carrot, red pepper, green onions, garlic and ginger to skillet, and then stir-fry until vegetables are tender-crisp, about 3 minutes longer.
Add mushrooms, and then stir-fry 3 minutes. Add broth mixture and chicken or tofu; stir-fry until sauce thickens slightly and boils, about 3 minutes.
[Each serving (with tofu): About 269 calories, 20g protein, 18g carbohydrate, 15g fat (2g saturated), 0mg cholesterol, 828mg sodium]