Chicken & Veggies

I tried to use up veggies we had on hand and the raw chicken breasts we had in the fridge before they went bad. Here is the result:

Ingredients--

• 4 teaspoons cornstarch
• 1 cup chicken broth
• 2 tablespoons soy sauce
• 1-2 pounds boneless skinless chicken breasts, cut into 1/4-inch strips (I used 3 large skinless chicken breasts)
  
• 2 tablespoons olive oil, divided
• 1-1/2 cups fresh cauliflowerets
• 1-1/2 cups fresh broccoli florets
• 2 medium carrots, sliced
• 1 red or green sweet pepper, sliced up
  
• 1 small onion, halved and sliced
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes

How-to:

• Combine the cornstarch, broth and soy sauce until smooth; set aside.
• In a large nonstick skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.

• Stir-fry the cauliflower, broccoli, carrots, red pepper and onion in remaining 1 tablespoon oil until crisp-tender. Add the garlic, salt, pepper and pepper flakes; cook 1 minute longer.

• Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken back into the pan. DONE! :) I served this over brown instant rice. It was very healthy and a great way to get your servings of veggies for the day.