2 chicken breasts, cut into sm. pieces
1 c. each: broccoli florets, sliced carrots, green and red peppers, water chestnuts
1-1 1/2 c. chicken broth (1 can)
4 tbsp. soy sauce
2 tbsp. cornstarch
2 tsp. brown sugar
1 tsp. garlic salt or garlic powder
3/4 tsp. ground ginger
2 c. cooked rice
2 tbsp. oil

Stir fry chicken strips in oil in a wok or large skillet until brown. Add veggies and water chestnuts and stir fry until tender-crisp (broccoli should stay bright green, don't over cook). Mix soy sauce, cornstarch, sugar, garlic and ginger; add to skillet. Boil mixture one minute or until thickened. Serve over rice. Makes about 4 servings. To make low-fat, saute' chicken and veggies in chicken broth instead of oil.