Chicken and Vegetable Stir Fry

Lately we've been getting good use out of our wok, which we got as a wedding gift; and I must say we have made some pretty tasty dishes. I found this one on Pinterest, but it originates from McCormick. We made some minor adjustments, but this is definitely a keeper.

Ingredients
14 1/2 ounces chicken broth
1/4 cup gf soy sauce
2 Tbps. corn starch
1 Tbps. sugar
1 tsp. garlic powder
1 tsp. ginger, ground
1/4 tsp. crushed red pepper
1 Tbps oil
1 1/2 lbs boneless skinless chicken breasts, cut into thin strips
4 cups cut up vegetables (we used red bell peppers and broccoli)

Directions
Mix broth, soy sauce, cornstarch, sugar, garlic powder, ginger and red pepper, if desired, in small bowl until smooth. Set aside.

Heat oil in large nonstick skillet/wok on medium-high heat. Stir fry chicken until cooked through, then remove from pan. Add vegetables to skillet; stir fry about 3 minutes. Return chicken to pan.

Stir soy sauce mixture. Add to pan; stirring constantly, bring to boil on medium heat and boil 1 minute or until sauce is slightly thickened.

Serve with cooked rice.

ENJOY!