Chicken Vegetable Stir-Fry

• 2 lb. boneless skinless chicken breasts, cut into strips
• 1 Tbsp. vegetable oil
• 1 large onion, thinly sliced
• 1 cup diagonally sliced carrots Target 2 lb For $3.00 thru 02/06
• 1 large red bell pepper, cut into strips Target 1 pkg For $2.99 thru 02/06
• 1 clove garlic, minced
• 1 can (14-1/2 oz.) lower sodium chicken broth
• 3 Tbsp. reduced sodium soy sauce
• 2 Tbsp. cornstarch
• 1 cup fresh or frozen snow peas
• 4 cups hot cooked rice

1. Cook and stir chicken in oil in large skillet over medium-high heat until no longer pink; remove from skillet with slotted spoon.
2. Cook and stir onion, carrots, pepper and garlic in same skillet in pan drippings until tender-crisp.
3. Blend broth, soy sauce and cornstarch; stir into vegetable mixture.
4. Heat to a boil.
5. Stir in chicken and snow peas; heat through.
6. Serve over hot cooked rice.

boneless skinless chicken breasts, vegetable oil, onion, carrots target, red bell pepper, clove garlic, lower, soy sauce, cornstarch, snow peas, rice

Taken from www.kraftrecipes.com/recipes/chicken-vegetable-stir-fry-54151.aspx (may not work)