Ingredients

1 Tbsp. Oriental Sesame Oil

1 Lb. Cut into 1" Pieces Chicken Tenders

2 Cups Broccoli Flowerettes

1 small sliced Red Pepper

1/2 Cups Onion Slices

1/2 Cup Snow Peas

1 8 0z. Can Sliced Water Chestnuts

2 Cloves Minced Garlic

1 Tsp. Five-spice powder

1 cup Defatted Low-sodium Chicken Broth

2 Tsps. Cornsstarch

2 Tbsp. Cold Water

2 Cups Hot Cooked Rice

Preparation

  1. Heat sesame oil in wok or large non-stick skillet over medium heat until hot. Add chicken and stir-fry about 8 minutes or until chicken is no longer pink in the center. Remove chicken from wok.

  2. Add broccoli, bell pepper, onion, peas, water chestnuts and garlic to wokk; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Sprinkle with 5-spice powder; cook and stir one minute.

  3. Return chicken to wok. Add chicken broth; heat to a boil. Combine cornstarch and water in a small bowl; stir into broth mixture. Boil 1 to 2 minutes, stirring constantly. Serve over rice.