Chicken Stir Fry

• 2 cups chicken broth, divided
• 1/4 cup cornstarch, divided
• 1/4 cup soy sauce, divided
• 3 to 4 chicken breast halves, cubed (about 1 1/2 pounds)
• 2 tablespoons sesame oil
• 1 1/2 cups broccoli florets
• 3 medium carrots, thinly sliced
• 3 stalks celery, thinly sliced
• 1 cup snow peas
• 4 raddishes, thinly sliced
• 1/2 cup peanuts

1. Combine 1/2 cup broth, 2 tablespoons cornstarch, and 2 tablespoons soy sauce in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour.
2. Remove chicken from marinade, discarding marinade.
3. Heat oil in a large nonstick skillet or wok over medium-high heat 2 minutes. Add chicken; stir-fry 3 minutes or until lightly browned. Add vegetables; stir-fry 3 minutes. Add 1 cup broth; bring to a boil. Reduce heat, and simmer 2 to 5 minutes or until vegetables are crisp-tender.
4. Stir together remaining 1/2 cup broth, 2 tablespoons cornstarch, and 2 tablespoons soy sauce. Add to chicken mixture; stir-fry 1 minute or until thickened. Serve over brown rice; sprinkle with crushed peanuts.

chicken broth, cornstarch, soy sauce, chicken, sesame oil, broccoli florets, carrots, stalks celery, snow peas, raddishes, peanuts

Taken from www.epicurious.com/recipes/member/views/chicken-stir-fry-50015182 (may not work)