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This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Season chicken with Adobo.
Heat one tablespoon olive oil in skillet.
Add chicken, and cook through. Remove from skillet and set aside.
Add remaining olive oil, ginger and garlic to skillet. Cook 30 seconds. Add peppers, broccoli and onion, and cook, stirring constantly, until cooked through.
Stir cornstarch into Mojo until well combined. Add Mojo mixture and chicken to skillet. Cook, stirring to coat, until heated through, and sauce is thickened, about 1-2 minutes.
Serve over rice.