Broccoli Chicken Stir-Fry - cooking recipe

Ingredients

1 lb boneless skinless chicken breast, cut into 1-inch pieces
1 tablespoon canola oil
2 cups fresh broccoli florets
1 small sweet red pepper, julienned
1 (8 ounce) can sliced water chestnuts, drained
1 (6 ounce) package frozen snow peas, thawed
1 small onion, cut into thin wedges
2 garlic cloves, minced
1 teaspoon Chinese five spice powder
1 (14 1/2 ounce) can chicken broth
2 tablespoons cornstarch
2 tablespoons cold water
4 cups hot cooked rice

Preparation

In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear.
Remove and keep warm.
In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender.
Return chicken to the pan and sprinkle with Chinese Five spice.
Stir in broth and bring to a boil.
Combine cornstarch and cold water until smooth and gradually stir into skillet.
Cook and stir for 2 minutes or until thickened.
Serve over rice.