Chicken and Vegetable Stir-Fry


½ cup chicken broth
½ cup soy sauce
1 teaspoon garlic
¼ teaspoon red pepper flakes
3 tablespoons olive oil
1 ½ pounds boneless skinless chicken breast
½ red bell pepper
½ green bell pepper
1 cup broccoli florets
6 baby carrots
1 stalk celery
4 green onions
½ small onion
3 cubes chicken bullion
1 tablespoon flour
1 cup brown rice
Salt and pepper to taste


Cook rice with 2 cubes chicken bullion and set aside.

Cut chicken breast into thin strips; season with salt, pepper, garlic, and red pepper; add half of soy sauce, mix and set aside.

Prepare all vegetables. Chop green onions, cut onion into slices, cut and slice bell peppers, snap broccoli into small pieces, cut and slice celery in small slices, slice baby carrots into small slices; set aside.

In stir fry pan add 2 tablespoons olive oil. Heat and add chicken strips. Cook until done. Remove from pan.

Add 1 tablespoon olive oil and add prepared vegetables; fry 5 minutes; add ½ cup chicken broth, 1 chicken bullion cube, and remaining soy sauce; cover and cook for about 10 minutes or until vegetable are tender. Mix 1 tablespoon flour with 3 tablespoons water in a small cup and add to mixture. Add chicken, cover and cook for another 5 minutes. Serve over rice.

From My Kitchen!