jenron821's Garlic-Ginger Chicken Stir Fry

2 Tbsp. peanut oil
6 cloves garlic, minced
1 tsp. grated fresh ginger
1 pound boneless skinless chicken breasts, diced
1/2 large onion, diced
1 orange bell pepper, diced
1 head of broccoli, chopped (stems too!)
1/4 head of cauliflower, chopped
1 can water chestnuts, drained
1/4 c. sliced mushrooms
1-1/2 c. bean sprouts (1 bag, rinsed and drained)
1 c. reduced-sodium chicken broth
2 Tbsp. soy sauce
2 Tbsp. sugar
2 Tbsp. corn starch
1-1/2 c. brown rice
3-4 c. water (to cook rice in)

Prepare rice according to package directions. (It takes about 40 minutes for brown rice, so that gives plenty of time to prep your veggies!)

Heat peanut oil in a wok or large skillet. When the oil begins to smoke, add 2 cloves minced garlic and ginger root and stir for about a minute. Add the chicken and stir until opaque, about 3 minutes. Add the rest of the garlic and stir well, then add all the veggies, 1/2 c. of broth, stir well, and cover.

In a small bowl, mix the remaining broth, soy sauce, sugar and corn starch. Add sauce mixture to the wok/skillet and stir until chicken and veggies are coated and sauce thickens. Serve immediately over hot rice.

Serving Size: makes 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JENRON821.