• 6servings
  • 30minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B9, C, P
MineralsZinc, Copper, Fluorine, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 1/4 cups Progresso® chicken broth (from 32 oz carton)

  2. 1 cup uncooked millet

  3. 2 bags (1 pound each) frozen broccoli, red pepper, onions and mushrooms, thawed

  4. 1 1/3 cups apple juice

  5. 1/4 cup reduced-sodium soy sauce

  6. 2 tablespoons cornstarch

  7. 1/2 teaspoon ground ginger

  8. 2 cups cut-up cooked chicken or turkey

Instructions Jump to Ingredients ↑

  1. Heat broth to boiling in 1 1/2-quart saucepa. Stir in millet; reduce heat to low. Cover and simmer 20 minutes.

  2. Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add vegetables; stir-fry 2 minutes. Stir in 1/3 cup of the apple juice; reduce heat to medium. Cover and cook about 3 minutes or until vegetables are crisp-tender.

  3. While vegetables are cooking, mix remaining 1 cup apple juice, the soy sauce, cornstarch and ginger in small bowl until smooth.

  4. Gradually stir apple juice mixture into vegetable mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; cook until thoroughly heated. Toss with cooked millet.


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