Chicken Vegetable Stir-Fry

Ingredients
4 skinless boneless chicken breast halves
2 tbsp. vegetable oil
2 tbsp. low sodium soy sauce
1-1/2 tbsp. cornstarch
1 lg. red bell pepper, cut in 1 in. squares
1 med. red onion, cut in thin wedges
1 lg. broccoli spear, separated into florets
3/4 cup chicken broth
1/2 tsp. sugar
1/4 tsp. red pepper flakes
2 cloves garlic, crushed
1 can (8-ounce) water chestnuts, drained

Instructions
1. Cut chicken into cubes. Place the chicken in a bowl and add 1 teaspoon of the oil, 1 tablespoon soy sauce and 1/2 tsp. cornstarch. Toss to coat chicken.
2. In a small bowl, combine broth, sugar, red pepper flakes and remaining soy sauce and cornstarch.
3. In a large skillet, heat 1 tbsp. oil over medium-high heat. Add chicken. Stir-fry for 2-3 minutes or until chicken is opaque. Transfer chicken to plate.
4. Add remaining oil, pepper, onion, broccoli, garlic and stir-fry until onions start to wilt. Add water chestnuts and chicken. Add broth mixture and bring to a boil.Cook, stirring constantly until the vegetables are crisp-tender and the chicken is done. Serve over hot cooked rice.