Chicken Broccoli Stir-Fry

• 1/2 cup reduced-sodium chicken broth
• 6 tablespoons reduced-sodium soy sauce
• 1/4 cup water
• 1/4 cup rice vinegar
• 2 garlic cloves, minced
• Dash cayenne pepper
• 1 pound boneless skinless chicken breasts, cut into 3/4 inch cubes
• 2 teaspoons cornstarch
• 4 teaspoons canola oil, divided
• 2 cups fresh broccoli florets
• 1 cup sliced fresh mushrooms
• 1/2 cup canned sliced water chestnuts
• 1/2 cup canned bamboo shoots
• 2 green onions, thinly sliced
• 2 cups hot cooked rice

1. In a small bowl, combine the first six ingredients. Cover and refrigerate 3/4 cup. Pour remaining marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 1-2 hours.
2. Drain and discard marinade from chicken. In a small bowl, combine cornstarch and reserved marinade until smooth; set aside.
3. In a large skillet or wok, stir-fry chicken in 2 teaspoons oil until no longer pink. Remove and keep warm. Stir-fry broccoli in remaining oil for 2 minutes. Add mushrooms; stir-fry 2 minutes longer. Add the water chestnuts, bamboo shoots and onions; cook 1-2 minutes longer or until vegetables are crisp-tender.
4. 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.

chicken broth, soy sauce, water, rice vinegar, garlic, cayenne pepper, chicken breasts, cornstarch, canola oil, fresh broccoli florets, mushrooms, water chestnuts, bamboo shoots, green onions, rice

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