Chicken & Vegetable Stir-Fry
You can't beat a stir-fry when you want a light entree that's filling and loaded with flavor. Pepper flakes give this classic combination a welcome zip. —Samuel Onizuk, Elkton, MD
Ingredients
- 4 teaspoons cornstarch
- 1 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 1 pound boneless skinless chicken breasts, cut into 1/4-inch strips
- 2 tablespoons olive oil, divided
- 1-1/2 cups fresh cauliflowerets
- 1-1/2 cups fresh broccoli florets
- 2 medium carrots, sliced
- 1 small sweet red pepper, julienned
- 1 small onion, halved and sliced
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 to 1/2 teaspoon crushed red pepper flakes
- 2-1/2 cups hot cooked rice
- Minced fresh cilantro
