Snappy Chicken Stir-Fry

• 3 tablespoons cornstarch
• 1-1/2 cups reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 3/4 teaspoon garlic powder
• 3/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1 package (16 ounces) frozen sugar snap stir-fry vegetable blend
• 1 tablespoon sesame or canola oil
• 2 cups cubed cooked chicken breast
• 2 cups hot cooked brown rice
• 1/4 cup sliced almonds, toasted

1. In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside.
2. In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until vegetables are tender.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with almonds.

cornstarch, chicken broth, soy sauce, garlic, ground ginger, red pepper, frozen sugar snap stirfry, sesame, chicken breast, brown rice, almonds

Taken from www.tasteofhome.com/recipes/snappy-chicken-stir-fry/ (may not work)