Meal/Course: All Dinner Lunch Soups & Stews Sauces Side Dishes
Season or Occasion: All Celebration Holiday Romantic Winter Spring Summer Fall

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Ingredients

• 1-1/2 cups College Inn^® Chicken Broth 99% Fat Free
• 3 Tbsp. teriyaki sauce
• 2 Tbsp. cornstarch
• 1/8 tsp. red pepper; red pepper flakes
• 1/2 lb. boneless, skinless chicken breast cut into strips
• 1 garlic clove minced
• 2 Tbsp. vegetable oil
• 1/2 lb. shrimp (raw) peeled, deveined
• 2 cups broccoli (florets)
• 1 cup mushrooms sliced
• 1 red bell pepper cut into strips
• chow mein noodles

Directions

In small bowl, blend broth, teriyaki, cornstarch and red pepper: set aside. In large skillet, stir-fry chicken and garlic in 1 tablespoon oil for 2 minutes. Add shrimp and stir-fry 2 to 3 minutes, or until chicken and shrimp are cooked; remove. Stir-fry broccoli, mushrooms and red bell pepper in remaining oil about 2 to 3 minutes until vegetables are tender-crisp. Stir reserved broth mixture into vegetables. Heat, stirring, until thickened. Return chicken and shrimp to skillet; heat. Serve over noodles or rice.

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Current Rating 3 Ratings