Prepare rice according to package directions for 4 servings. In a medium bowl, stir together chicken broth, soy sauce, cornstarch, garlic powder and crushed red pepper flakes until cornstarch has dissolved; set aside. Heat oil in a wok or frying pan over high heat. Add diced chicken, cooking it until chicken turns white and begins to firm. Add onions, broccoli and mushrooms and continue to stir-fry until the vegetables are hot and the chicken is no longer pink. Add the sauce mixture to the chicken and vegetables. Bring the sauce to a boil, stirring constantly. Cook until sauce thickens. Serve the stir-fry over cooked rice.
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