4 chicken breasts
14 oz reduced-sodium chicken broth
2 T lite soy sauce
1-2 T chili-garlic paste
2 T cornstarch
1 T brown sugar
1 T grated fresh ginger
2 T vegetable oil
2 c packaged matchstick carrots
1 red bell pepper and 1 green bell pepper, cut into slices
2 green onion, sliced
Hot cooked rice
1. Cut chicken into ¼ inch thick strips; place in a shallow dish.
2. Whisk together chicken broth and next 5 ingredients in a small bowl. Pour half of broth mixture over chicken, reserving remaining broth mixture. Turn chicken to coat, and let stand 30 minutes
3. Heat 2 T oil in a wok or large skillet over medium-high heat 2 minutes. Remove chicken from marinade, discarding marinade. Add chicken to wok, and stir-fry 3 to 5 minutes or until lightly browned. Add carrots, bell peppers, and green onions, and stir –fry 3 to 4 minutes. Add reserved broth mixture, and cook 1 minute or until thickened. Serve over hot cooked rice.
Makes 4 to 6 servings.