Chicken & Vegetable Stir-Fry

• 4 teaspoons cornstarch
• 1 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
• 2 tablespoons olive oil, divided
• 1-1/2 cups fresh cauliflowerets
• 1-1/2 cups fresh broccoli florets
• 2 medium carrots, sliced
• 1 small sweet red pepper, julienned
• 1 small onion, halved and sliced
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 2-1/2 cups hot cooked rice
• Minced fresh cilantro

1. Combine the cornstarch, broth and soy sauce until smooth; set aside.
2. In a
3. or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
4. Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer.
5. 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 each serving with cilantro.

cornstarch, chicken broth, soy sauce, chicken breasts, olive oil, fresh cauliflowerets, fresh broccoli florets, carrots, sweet red pepper, onion, garlic, salt, pepper, red pepper, rice, fresh cilantro

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