Chicken Stir Fry Recipe

Ingredients

2 cups chicken broth, divided

1/4 cup cornstarch, divided

1/4 cup soy sauce, divided

3 to 4 chicken breast halves, cubed (about 1 1/2 pounds)

2 tablespoons sesame oil

1 1/2 cups broccoli florets

3 medium carrots, thinly sliced

3 stalks celery, thinly sliced

1 cup snow peas

4 raddishes, thinly sliced

1/2 cup peanuts

Preparation

Combine 1/2 cup broth, 2 tablespoons cornstarch, and 2 tablespoons soy sauce in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour.

Remove chicken from marinade, discarding marinade.

Heat oil in a large nonstick skillet or wok over medium-high heat 2 minutes. Add chicken; stir-fry 3 minutes or until lightly browned. Add vegetables; stir-fry 3 minutes. Add 1 cup broth; bring to a boil. Reduce heat, and simmer 2 to 5 minutes or until vegetables are crisp-tender.

Stir together remaining 1/2 cup broth, 2 tablespoons cornstarch, and 2 tablespoons soy sauce. Add to chicken mixture; stir-fry 1 minute or until thickened. Serve over brown rice; sprinkle with crushed peanuts.