Stir-Fry Chicken And Vegetables - cooking recipe

Ingredients

3 oz. boneless skinless chicken, cubed or cut in slices
1/2 c. broccoli florets
1/2 c. onion, coarsely chopped
1/2 c. pea pods
1/2 medium green pepper, cut in strips
1/2 to 3/4 c. chicken broth (Healthy Request)
3 to 4 mushrooms (fresh)
pepper to taste

Preparation

Spray frying pan or wok with butter flavor Pam.
Quickly saute over medium-high heat the cubed chicken meat; add some water (1/4 cup) to bring up flavor.
After chicken is just about done, remove and set aside in covered dish.
Re-spray pan.
Over medium heat, add onion and green pepper; when onion is partially cooked, add broccoli.
Cover, heat and add 1/4 to 1/2 cup of chicken broth and season to taste.
When those vegetables are tender-crisp, add pea pods and sliced mushrooms, continue sauteing.
Stir 1 teaspoon cornstarch and remaining broth (water can be used or added for more juices); set aside.
Add chicken; saute some more to heat and mix thoroughly.
Add cornstarch mix.
Turn off heat and serve over 2/3 cup rice.
Each serving:
325 calories (including rice), 2 gm. fat.