Chicken And Vegetable Stir-Fry

• 2 lb. boneless chicken breasts, skinned
• 1 1/2 large green peppers, cut in thin strips
• 1 large onion, thinly sliced
• 1/2 c. diagonally sliced carrots
• 1/2 c. diagonally sliced celery
• 1 1/4 c. chicken broth, divided
• 2 large tomatoes, cut in wedges
• 1 tsp. paprika
• 1/4 tsp. pepper
• 4 c. hot cooked rice
• 1/4 tsp. salt
• 1/8 tsp. garlic powder
• 2 Tbsp. cornstarch
• 3 Tbsp. soy sauce

1. Cut chicken into thin strips.
2. Sprinkle with paprika, salt, pepper and garlic powder.
3. Coat a wok or large skillet with vegetable cooking spray.
4. Heat pan at medium-high (325u0b0) for 2 minutes.
5. Add chicken and stir-fry for 3 to 4 minutes (until meat is lightly browned).
6. Add vegetables and 1/2 cup of the broth. Cover and cook 1 1/2 minutes.

chicken breasts, green peppers, onion, carrots, celery, chicken broth, tomatoes, paprika, pepper, hot cooked rice, salt, garlic powder, cornstarch, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=839975 (may not work)