Chicken & Vegetable Stir Fry

2 boneless skinless chicken breasts cut into bite size pieces
1 sweet onion
3 cloves garlic
10 baby carrots julienned
1 red bell pepper cut into 1 inch pieces
1 bunch or 2 cups of broccoli, tops only
2 cups or 2 or 3 yellow squash cut into bite size pieces
1 zucchini squash cut into bite size pieces
1 tablespoon peanut oil (cooks at high heat)
1 can sliced water chestnuts
2 tablespoons crushed red pepper flakes
2 cans chicken broth divided
1 cup brown rice
1/2 cup soy sauce
2 tablespoons corn starch

Heat a wok or heavy skillet, add peanut oil, add chicken and stir fry until chicken is white. Remove chicken and add onions,carrots and red pepper and saute until just tender, then add the rest of the vegetables one at a time and continue to saute. Add the cooked chicken back into the wok with the cooked vegetables. Add crushed red pepper flakes. Meanwhile mix 1 can of broth with soy sauce and add cornstarch, mixing well. When vegetables are still crisp, but done, add broth mixture and cook until thickened. Add mushrooms and water chestnuts and cook until warmed through. While preparing your vegetables, make your rice. Pour 1 can of chicken broth and enough water to make 2 1/2 cups of liquid. Add 1 cup rice and bring to a boil, turn heat down to simmer and put a tight fitting lid on. Simmer for 45 minutes.
Makes 8-10 1 cup servings of vegetables and chicken over 1/2 cup of prepared rice.

Number of Servings: 8

Recipe submitted by SparkPeople user DOROTHYCHRISMAN.