Categories: Main Dish

Ingredients

• 4 chicken breast halves, boneless & skinless
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 1/2 tablespoons cornstarch
• 1 large red bell pepper, cut into squares
• 1 medium red onion, cut in thin wedges
• 1 large broccoli spear, separated into florets
• 3/4 cup chicken broth
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, crushed
• 1 small can water chestnuts, drained

Directions

1. Cut chicken into cubes. Place the chicken in a bowl and add 1 teaspoon of the oil, 1 tablespoon soy sauce and 1/2 teaspoon cornstarch. Toss to coat chicken. In a small bowl, combine broth, red pepper flakes and remaining soy sauce and cornstarch.

2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken. Stir-fry for 2 to 3 minutes or until chicken is opaque. Transfer chicken to plate. Add remaining oil, pepper, onion, broccoli, garlic and stir fry until onion starts to wilt. Add water chestnuts and chicken. Add broth mixture and bring to a boil. Cook, stirring constantly until the vegetables are tender-crisp, the chicken is done and the sauce has thickened a bit.

3. Serve over hot cooked rice.

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