Chicken-And-Veggie Stir-Fry

• 1 pound skinned and boned chicken breasts, cut into thin strips
• 1/2 teaspoon salt
• 1/4 cup cornstarch
• 4 tablespoons vegetable oil, divided
• 1/2 pound Broccolini, cut into 1-inch pieces
• 1 cup chicken broth, divided
• 1 red bell pepper, cut into thin strips
• 1 small yellow squash, thinly sliced into half moons
• 1/4 cup sliced green onions
• 2 teaspoons cornstarch
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons soy sauce
• 1 teaspoon Asian chili-garlic sauce
• Hot cooked rice

1. Sprinkle chicken with salt; toss with 1/4 cup cornstarch.
2. Stir-fry chicken in 3 Tbsp. hot oil in a large skillet or wok over medium-high heat 5 to 6 minutes or until golden brown and done. Transfer to a plate, using a slotted spoon; keep warm. Add Broccolini and 1/4 cup broth; cover and cook 1 to 2 minutes or until crisp-tender. Transfer to plate with chicken, using slotted spoon.
3. Add remaining 1 Tbsp. oil to skillet. Saute bell pepper and next 2 ingredients in hot oil 2 minutes or until crisp-tender.
4. Whisk together 2 tsp. cornstarch and remaining 3/4 cup broth until cornstarch dissolves. Add broth mixture, chicken, and Broccolini (with any accumulated juices) to bell pepper mixture in skillet. Cook, stirring often, 1 minute or until liquid thickens. Stir in lime juice and next 2 ingredients. Serve over hot cooked rice.

chicken breasts, salt, cornstarch, vegetable oil, broccolini, chicken broth, red bell pepper, yellow squash, green onions, cornstarch, lime juice, soy sauce, asian chiligarlic, rice

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