Chicken And Vegetable Stir-Fry

• cooking spray
• 2 tablespoons fat free chicken broth (can substitute with oil or vegetable broth or stock)
• 2 garlic cloves, crushed
• 1 1/4 lbs boneless skinless chicken breasts, 1 1/2-inch slices
• 1 red onion, chopped
• 8 ounces white mushrooms, sliced
• 1 red pepper, chopped
• 1 green pepper, chopped
• 6 ounces baby carrots, chopped
• 1 (8 ounce) can sliced water chestnuts
• 1 bunch baby bok choy, sliced
• 1/2 cup stir-fry sauce, Kikkoman's
• 1/2 cup water
• 2 1/2 cups Minute Rice
• 1/2 cup peanuts, lightly salted
• 1 tablespoon sesame seeds

1. Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
2. Add chicken breast pieces and cook on medium heat for 7 minutes.
3. Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
4. Prepare rice according to directions.
5. Add peanuts to stir-fry mixture and cook 2-3 more minutes.
6. Serve immediately over rice.

cooking spray, chicken broth, garlic, chicken breasts, red onion, white mushrooms, red pepper, green pepper, baby carrots, water chestnuts, baby bok choy, stirfry sauce, water, rice, peanuts, sesame seeds

Taken from www.food.com/recipe/chicken-and-vegetable-stir-fry-364235 (may not work)