Good Chicken Stir Fry

Chicken & Broccoli Stir Fry with Peanuts
3/4 cup fat free, low sodium chicken broth, divided
1 tbls. Reduced sodium soy sauce
1/2 tbls. Cornstarch 1/4 tsp. salt
1/8 tsp. Garlic powder 1/8 tsp. Ground ginger
1/4 tsp. Vegetable oil
1/2 lb. Boneless skinless chicken breast halves, cut in strips
1/2 cup small broccoli florets
1/2 cup red bell pepper strips
1/8 cup chopped unsalted dry−roasted peanuts

Combine half the chicken broth with soy sauce, cornstarch,
salt, ginger and garlic powder in small container. Stir until
smooth and set aside. Lightly coat nonstick skillet with
cooking spray. Heat skillet on high until hot. Add oil; tilt
skillet to coat bottom. Add chicken; stir−fry 2 minutes, or
until no longer pink. Remove chicken. Add remaining broth
to skillet; bring to boil. Add broccoli and bell pepper; return
to boil. Reduce heat and simmer or until broccoli is crisp
and tender. Increase heat to high. Add chicken to skillet. Stir
sauce and add to skillet. Bring to boil. Cook 1 to 2 minutes
or until thick. Stir in peanuts