6 boneless skinless chicken breast halves (4 ounces each), cut into 1-inch pieces
1 tablespoon canola oil
1 each medium green, yellow and sweet red peppers, cut into 1-inch pieces
1/4 cup water
In a large bowl, combine the broth, soy sauce, garlic, cornstarch, ginger and cayenne pepper. Add chicken; stir to coat. Heat oil in a large skillet over medium-high heat. Add chicken mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat to medium. Add peppers and water; cook and stir for 5-8 minutes or until peppers are tender.