2 tbsp. peanut oil
2 garlic cloves, minced
4 c. quartered brussels sprouts
1/2 c. chicken broth
1 1/2 c. julienne sliced sweet red peppers
2 boneless chicken breasts, diced
1/2 c. sliced scallions
2 tsp. minced fresh ginger root

Heat 1 tablespoon of the oil in a wok until very hot. Add the garlic and brussels sprouts and stir fry to coat. Add the chicken broth and red peppers and stir fry for 2 minutes. Cover and steam for 1 minute. Remove the vegetables to a warmed bowl and set aside.

Heat the remaining 1 tablespoon of oil in the wok and stir fry the chicken until it is almost cooked. Add the scallions and ginger and continue to stir fry until the chicken is just done. Return the vegetables to the wok and stir fry long enough to heat through. Serve immediately over rice.