Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces1 tablespoon canola oil2 cups fresh broccoli florets1 small sweet red pepper, julienned1 can (8 ounces) sliced water chestnuts, drained1 package (6 ounces) frozen snow peas, thawed1 small onion, cut into thin wedges2 garlic cloves, minced1 teaspoon Chinese Five Spice1 can (14-1/2 ounces) chicken broth2 tablespoons cornstarch2 tablespoons cold water4 cups hot cooked rice
Preparation
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.
