BROCCOLI CHICKEN STIR-FRY

Taste of Home
Light & Tasty
"Chinese Five Spice is the key ingredient in this colorful stir-fry," notes Lucy Duncan of Willis, Virginia.

Ingredients

Directions:
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
● 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.

459 calorie/ 1 ½ cup chicken mixture and 1 cup rice