Ingredients
4 teaspoons cornstarch1 cup reduced-sodium chicken broth2 tablespoons reduced-sodium soy sauce1 pound boneless skinless chicken breasts, cut into 1/4-inch strips2 tablespoons olive oil, divided1-1/2 cups fresh cauliflowerets1-1/2 cups fresh broccoli florets2 medium carrots, sliced1 small sweet red pepper, julienned1 small onion, halved and sliced1 garlic clove, minced1/2 teaspoon salt1/2 teaspoon pepper1/4 to 1/2 teaspoon crushed red pepper flakes2-1/2 cups hot cooked riceMinced fresh cilantro
Preparation
Combine the cornstarch, broth and soy sauce until smooth; set aside.
In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 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; heat through. Serve with rice. Sprinkle each serving with cilantro.
