Broccoli Chicken Stir-Fry

Ingredients

• 1 teaspoon five spice powder chinese (recipe also in Recipe Finder)
• 2 cups broccoli florets fresh
• 8 ounces water chestnuts drained sliced canned
• 1 tablespoon canola oil 
• 14 ounces chicken broth canned
• 4 cups rice hot cooked
• 4 cups rice hot cooked
• 4 cups rice hot cooked
• 2 tablespoons cornstarch 
• 2  garlic clove minced
• 1 small onion cut into thin wedges
• 1 small bell pepper sweet red julienned
• 1 pound chicken breast boneless skinless cut into 1-inch pieces
• 6 ounces snow peas frozen thawed
• 2 tablespoons water cold

Equipment

• frying pan
• wok

Directions

1. In a large nonstick skillet or wok, stir-fry chicken in oil for 8 minutes or until lightly browned and juices run clear.
2. Remove and keep warm. In the same skillet, stir-fry the broccoli, red pepper, water chestnuts, snow peas, onion and garlic for 6-8 minutes or until crisp-tender.
3. Return chicken to the pan; sprinkle with Chinese Five spice. Stir in broth; bring to a boil.
4. Combine cornstarch and cold water until smooth; gradually stir into skillet. Cook and stir for 2 minutes or until thickened.
5. Serve with rice.