Chicken-Vegetable Stir-Fry

• 4 skinned and boned chicken breast halves
• 1 medium-size sweet onion
• 1 green bell pepper
• 1 red bell pepper
• 3 carrots
• 3 green onions
• 1 (10 1/2-ounce) can chicken broth, undiluted
• 1/4 cup soy sauce
• 1 to 2 tablespoons chili-garlic paste
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1 tablespoon grated fresh ginger
• 2 tablespoons dark sesame oil
• Hot cooked rice
• Garnish: green onions

1. Cut chicken into 1/4-inch-thick strips; cut onion in half, and cut halves into slices. Cut bell peppers into 1/4-inch-thick strips, and cut carrots and green onions diagonally into slices. Set aside.
2. Whisk together broth and next 5 ingredients until smooth.
3. Heat sesame oil in a wok or large skillet at medium-high heat 2 minutes. Add chicken, and stir-fry 3 to 5 minutes or until lightly browned. Add vegetables, and stir-fry 3 to 4 minutes. Add broth mixture, and stir-fry 1 minute or until thickened. Serve over rice. Garnish, if desired.

chicken, sweet onion, green bell pepper, red bell pepper, carrots, green onions, chicken broth, soy sauce, chiligarlic, cornstarch, brown sugar, ginger, dark sesame oil, rice, green onions

Taken from www.myrecipes.com/recipe/chicken-vegetable-stir-fry-2 (may not work)