Asian Chicken Stir-Fry

2 tsp. canola oil
MinuteĀ® Steamers - Whole Grain Brown Rice
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
3 cloves garlic, finely chopped
1 Tbs. finely chopped gingerroot
2 medium carrots, cut into 1/4-inch diagonal slices (about 1 cup)
3/4 cup reduced-sodium, gluten free chicken broth
2 Tbs. KIKKOMAN Gluten-free Soy Sauce
1/4 tsp. crushed red pepper flakes
2 cups frozen sugar snap peas
1 cup red bell pepper, sliced thin
1 Tbs cornstarch
In a large nonstick skillet, heat oil over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 3 to 4 minutes or until chicken is light golden brown and cooked through. Add carrots, 1/4 cup of the broth, the soy sauce and pepper flakes. Cover; cook over medium heat 3 minutes, stirring once. Add frozen sugar snap peas and bell pepper. Cover; cook 4 to 6 minutes, stirring once, until vegetables are crisp-tender. In small bowl, mix remaining broth and cornstarch; stir into chicken mixture. Cook 1 minute, stirring frequently, until sauce is bubbly and thickened. Serve with brown rice. (Serves: 4)