Ingredients
3 tablespoons cornstarch1-1/2 cups reduced-sodium chicken broth3 tablespoons reduced-sodium soy sauce3/4 teaspoon garlic powder3/4 teaspoon ground ginger1/4 teaspoon crushed red pepper flakes1 package (16 ounces) frozen sugar snap stir-fry vegetable blend1 tablespoon sesame or canola oil2 cups cubed cooked chicken breast2 cups hot cooked brown rice1/4 cup sliced almonds, toasted
Preparation
In a small bowl, combine the cornstarch, broth, soy sauce, garlic powder, ginger and pepper flakes; set aside.
In a large skillet or wok, stir-fry vegetable blend in oil for 5-7 minutes or until vegetables are tender.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice; sprinkle with almonds.
