Ingredients

Makes 6 servings

• 1½ cups chicken broth, low sodium
• ¼ cup soy sauce, low sodium
• 3 cloves garlic, minced (about 1 tablespoon) or ½ teaspoon garlic powder
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1 tablespoon grated fresh ginger or ¼ teaspoon ground ginger
• 2 tablespoons dark or toasted sesame oil
• 4 skinless, boneless chicken breast halves, cut into ¼” thick strips
• 1 medium-size sweet onion, sliced
• 2 cups broccoli florets
• 1 cup sugar snap peas
• ½ green bell pepper, sliced into ¼” strips
• ½ red bell pepper, sliced into ¼” strips
• 3 carrots, sliced diagonally
• 3 cups cooked brown rice, hot
• 3 green onions, chopped (for garnish)

Directions

1. Whisk together chicken broth, soy sauce, garlic, cornstarch, brown sugar, and ginger until smooth.
2. Heat sesame oil in a wok or large skillet at medium-high heat for 2 minutes.
3. Add chicken, and stir-fry for 3 to 5 minutes or until lightly browned.
4. Add vegetables (sweet onion, broccoli, snow peas, green and red peppers, and carrots) and stir-fry for 3 to 4 minutes.
5. Add broth mixture to skillet, and stir-fry for 1 minute or until thickened.
6. Serve over rice. Garnish with green onions, if desired.