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Broccoli Chicken Stir-Fry

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon canola oil
2 cups fresh broccoli florets
1 small sweet red pepper, julienned
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) frozen snow peas, thawed
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 teaspoon Chinese Five Spice (recipe also in Recipe Finder)
1 can (14-1/2 ounces) chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice

Printed from tasteofhome.com Sep 7, 2008

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Broccoli Chicken Stir-Fry cont.

In a large nonstick skillet or wok, stir-fry chicken in oil for 8
minutes or until lightly browned and juices run clear. Remove and
keep warm. In the same skillet, stir-fry the broccoli, red pepper,
water chestnuts, snow peas, onion and garlic for 6-8 minutes or until
crisp-tender. Return chicken to the pan; sprinkle with Chinese Five
spice. Stir in broth; bring to a boil. Combine cornstarch and cold
water until smooth; gradually stir into skillet. Cook and stir for 2
minutes or until thickened. Serve with rice.

Yield: 4 servings.