Szechwan Chicken Stir Fry

Szechwan Chicken Stir Fry

2 boneless, skinless chicken breasts
1/2 c. onion, chopped
1/3 c. chicken broth
1/3 c. soy sauce (I like Kikkoman)
1 T. Szechwan spicy stir-fry sauce (House of Tsang)
4 tsp. cornstarch
1 T brown sugar
6 oz pea pods
1 can La Choy Fancy Chinese vegetables
1 c. broccoli
1/2 c. shredded carrots
1 T. cooking oil

Cut chicken into strips. Combine broth, soy sauce, Szechwan sauce, cornstarch and brown sugar, set aside.

Stir fry chicken in oil in nonstick wok over medium high heat for two minutes. Add onion and stir fry for two minutes. Add remaining vegetables and stir fry two minutes more.

Add sauce, stirring constantly until it thickens and vegetables are heated through. Serve over rice or noodles. Makes 6 servings.

Source: Barbara Bakes