Chicken & Vegetable Stir-Fry

This flavorful and slightly spicy stir-fry is served with rice. Make it how you like it with whatever vegetables are your favorites.

Ingredients:

- 4 teaspoons cornstarch
- 1 cup chicken broth
- 2 tablespoons soy sauce

- 1 lb chicken breast, cut into 1/4-inch strips
- 2 tablespoons olive oil, divided

- 1 1/2 cups fresh or frozen cauliflowerets
- 1 1/2 cups fresh or frozen broccoli florets
- 2 or 3 medium carrots, sliced
- 1 small sweet red or green pepper, julienned
- 1 small onion, halved and sliced

- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes

- 2 1/2 cups hot cooked rice
- minced fresh cilantro (optional)

Directions:

Combine the cornstarch, chicken broth, and soy sauce until smooth. Set aside.

In a large nonstick skillet or wok, stir-fry the chicken in 1 tablespoon olive oil until no longer pink. Remove and keep warm.

Stir-fry the cauliflower, broccoli, carrots, pepper, and onion in the remaining 1 tablespoon oil until crisp-tender.

Add the garlic, salt, pepper, and pepper flakes. Cook 1 minute longer.

Stir the cornstarch mixture, then add to the pan. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Sprinkle with cilantro, if desired.