Chicken-Vegetable Stir-fry

Recipe from Southern Living

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  • 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


  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.
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