Chicken & Vegetable Stir Fry
4 teaspoons cornstarch
1 cup reduced sodium chicken broth
2 Tablespoons reduced sodium soy sauce
1 pound boneless skinless chicken breasts cut into strips
2 Tablespoons olive oil, divided
1 1/2 cups fresh cauliflower's
1 1/2 cups fresh broccoli florets
2 medium carrots, sliced
1 small onion, halved and sliced
1 small can water chestnuts
1 red pepper, sliced
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes (depending on your level of spice tolerance)
2 1/2 cups hot cooked rice
Combine the cornstarch, broth and soy sauce until smooth. Set aside.
In a large nonstick skillet or wok, stir fry the chicken in 1 tablespoon of oil until no longer pink. Remove from heat and keep warm (I never do anything to keep mine warm and it stays warm enough).
Stir fry the cauliflower, broccoli, carrots, onion, red pepper, and water chestnuts in remaining oil until crisp-tender. Add the garlic, salt, pepper, and pepper flakes and cook one minute longer.
Stir cornstarch mixture and add to the pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken and heat through. Serve with rice.
Recipe Source: Adapted slightly from Taste of Home