Spicy Chicken Stirfry

2 whole boneless skinless chicken breasts
1 sliced green pepper
1 cups sliced zucchini
2 sliced yellow peppers
2 cups sliced red pepper
2 cups sliced mushrooms
1 cup sliced cherry or grape tomatoes
1 cup bean sprouts
.5 cups chopped onion
3 Tablespoons Chili Garlic Sauce
2 Tablespoons basil
1 cup vegetable broth
.5 Tablespoon olive oil
Pepper to taste

Cut raw chicken into strips and cook in olive oil in Wok. Add chopped vegetables, chili garlic sauce, basil, and pepper. Gradually add vegetable broth as needed to keep moist. Toss in bean sprouts as veggies become tender. Serve over rice. Serves 4.

Number of Servings: 4

Recipe submitted by SparkPeople user SPINHEATHER.