Ingredients
1/2 cup reduced-sodium chicken broth6 tablespoons reduced-sodium soy sauce1/4 cup water1/4 cup rice vinegar2 garlic cloves, mincedDash cayenne pepper1 pound boneless skinless chicken breasts, cut into 3/4 inch cubes2 teaspoons cornstarch4 teaspoons canola oil, divided2 cups fresh broccoli florets1 cup sliced fresh mushrooms1/2 cup canned sliced water chestnuts1/2 cup canned bamboo shoots2 green onions, thinly sliced2 cups hot cooked rice
Preparation
In a large bowl, combine the first 6 ingredients. Remove 3/4 cup of marinade; cover and refrigerate. Add chicken to remaining marinade in bowl; toss to coat. Refrigerate for 1-2 hours.
Drain chicken and discard marinade. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
In a large skillet or wok, heat 2 teaspoons oil over medium-high heat. Add chicken; stir-fry until no longer pink. Remove and keep warm. Stir-fry broccoli in remaining oil, 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add the water chestnuts, bamboo shoots and onions; cook until vegetables are crisp-tender, 1-2 minutes longer.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Add chicken; heat through. Serve with rice.
