Chicken-and-Veggie Stir-fry

Ingredients

• 0.5 pound broccolini cut into 1-inch pieces
• 1 pound chicken breast cut into thin strips
• 1 cup chicken broth divided
• 1 teaspoon sriracha 
• 4 servings rice hot cooked
• 0.3 cup cornstarch 
• 2 teaspoons cornstarch 
• 0.3 cup spring onion sliced
• 1 tablespoon juice of lime fresh
• 1  bell pepper red cut into thin strips
• 0.5 teaspoon salt 
• 1.5 teaspoons soya sauce 
• 4 tablespoons vegetable oil divided
• 1 small to 3 sized squashes yellow thinly sliced into half moons

Equipment

• frying pan
• whisk
• wok
• slotted spoon

Directions

1. Sprinkle chicken with salt; toss with 1/4 cup cornstarch.
2. Stir-fry chicken in 3 Tbsp. hot oil in a large skillet or wok over medium-high heat 5 to 6 minutes or until golden brown and done.
3. Transfer to a plate, using a slotted spoon; keep warm.
4. Add Broccolini and 1/4 cup broth; cover and cook 1 to 2 minutes or until crisp-tender.
5. Transfer to plate with chicken, using slotted spoon.
6. Add remaining 1 Tbsp. oil to skillet. Saut bell pepper and next 2 ingredients in hot oil 2 minutes or until crisp-tender.
7. Whisk together 2 tsp. cornstarch and remaining 3/4 cup broth until cornstarch dissolves.
8. Add broth mixture, chicken, and Broccolini (with any accumulated juices) to bell pepper mixture in skillet. Cook, stirring often, 1 minute or until liquid thickens. Stir in lime juice and next 2 ingredients.
9. Serve over hot cooked rice.