Quick Chicken Stir-Fry

• 4 PILGRIM'S PRIDE Boneless, Skinless Chicken Breast Halves
• 1 (14-oz.) can reduced-sodium chicken broth
• 2 tablespoons lite soy sauce
• 1 to 2 Tbsp. chili-garlic paste
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1 tablespoon grated fresh ginger
• 2 tablespoons vegetable oil
• 2 cups packaged matchstick carrots
• 1 red bell pepper, cut into slices
• 1 green bell pepper, cut into slices
• 2 green onions, sliced
• Hot cooked rice

1. Cut chicken into 1/4-inch-thick strips; place in a shallow dish.
2. Whisk together chicken broth and next 5 ingredients in a small bowl. Pour half of broth mixture over chicken, reserving remaining broth mixture. Turn chicken to coat, and let stand 30 minutes.
3. Heat 2 Tbsp. oil in a wok or large skillet over medium-high heat 2 minutes. Remove chicken from marinade, discarding marinade. Add chicken to wok, and stir-fry 3 to 5 minutes or until lightly browned. Add carrots, bell peppers, and green onions, and stir-fry 3 to 4 minutes. Add reserved broth mixture, and cook 1 minute or until thickened. Serve over hot cooked rice.

s, chicken broth, soy sauce, chiligarlic, cornstarch, brown sugar, ginger, vegetable oil, matchstick carrots, red bell pepper, green bell pepper, green onions, rice

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