Chicken-Vegetable Stir-fry

Ingredients

• 4 skinned and boned chicken breast halves
• 1 medium-size sweet onion
• 1 green bell pepper
• 1 red bell pepper
• 3 carrots
• 3 green onions
• 1 (10 1/2-ounce) can chicken broth, undiluted
• 1/4 cup soy sauce
• 1 to 2 tablespoons chili-garlic paste
• 2 tablespoons cornstarch
• 1 tablespoon brown sugar
• 1 tablespoon grated fresh ginger
• 2 tablespoons dark sesame oil
• Hot cooked rice
• Garnish: green onions

Preparation

1. Cut chicken into 1/4-inch-thick strips; cut onion in half, and cut halves into slices. Cut bell peppers into 1/4-inch-thick strips, and cut carrots and green onions diagonally into slices. Set aside.
2. Whisk together broth and next 5 ingredients until smooth.
3. Heat sesame oil in a wok or large skillet at medium-high heat 2 minutes. Add chicken, and stir-fry 3 to 5 minutes or until lightly browned. Add vegetables, and stir-fry 3 to 4 minutes. Add broth mixture, and stir-fry 1 minute or until thickened. Serve over rice. Garnish, if desired.