Oriental Stir-Fry

• 2 tsp. peanut oil
• 1 tsp. Chinese sesame oil
• 10 oz. chicken breast, cut into thin strips
• 1 garlic clove, thinly sliced
• 1/4 tsp. grated ginger root
• 1/4 tsp. salt
• 1/8 tsp. pepper and paprika
• 1 c. thinly sliced onions
• 1/2 c. julienne cut red pepper
• 1/2 c. julienne cut green pepper
• 3/4 c. chicken borth
• 1 Tbsp. soy sauce
• 2 tsp. cornstarch
• 1 c. cooked long grain rice (hot)

1. Heat 12 inch nonstick skillet.
2. Add oil and heat.
3. Add chicken, garlic and ginger; sprinkle with salt, pepper and paprika and cook, stirring quickly and frequently, until chicken is no longer pink, 1 to 2 minutes.
4. Add vegetables and half the broth and stir to combine.
5. Cover and let cook until vegetables are tender-crisp, 1 to 2 minutes.

peanut oil, chinese sesame oil, chicken breast, garlic, grated ginger root, salt, pepper, onions, julienne, julienne, chicken borth, soy sauce, cornstarch, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=800164 (may not work)