1 lb. chicken breast strips
2 tbsp. oil
4 c. vegetables (broccoli florets, red pepper strips, sliced water chestnuts)
1 1/2 c. chicken broth
3 tbsp. soy sauce
2 tbsp. corn starch
2 tsp. brown sugar
1 tsp. garlic powder
3/4 tsp. ground ginger

Stir fry chicken in oil in large skillet until browned. Add broccoli, peppers and water chestnuts. Stir fry until crisp and tender.

Mix broth, soy sauce, cornstarch, sugar, garlic, ginger; add to skillet. Bring to a boil and boil about 1 minute until sauce is thickened.

Serve over rice.