Quick Chicken Stir-fry

Ingredients

• 1 tablespoon brown sugar 
• 2 cups d matchstick carrots 
• 14 oz chicken broth reduced-sodium canned
• 1 Tbsp chili-garlic paste 
• 6 servings rice hot cooked
• 2 tablespoons cornstarch 
• 1 tablespoon ginger fresh grated
• 1  bell pepper green cut into slices
• 2  green onions sliced
• 1  bell pepper red cut into slices
• 2 tablespoons lite soy sauce 
• 2 tablespoons vegetable oil 
• 4  pilgrim's pride boneless skinless

Equipment

• bowl
• frying pan
• whisk
• wok

Directions

1. Cut chicken into 1/4-inch-thick strips; place in a shallow dish.
2. Whisk together chicken broth and next 5 ingredients in a small bowl.
3. Pour half of broth mixture over chicken, reserving remaining broth mixture. Turn chicken to coat, and let stand 30 minutes.
4. Heat 2 Tbsp. oil in a wok or large skillet over medium-high heat 2 minutes.
5. Remove chicken from marinade, discarding marinade.
6. Add chicken to wok, and stir-fry 3 to 5 minutes or until lightly browned.
7. Add carrots, bell peppers, and green onions, and stir-fry 3 to 4 minutes.
8. Add reserved broth mixture, and cook 1 minute or until thickened.
9. Serve over hot cooked rice.