Chicken and Vegetable Stir-Fry

I've made this dish many times. The ingredients (mainly the veggies) sometimes vary depending on what I have on hand, but it always turns out delicious.

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

•  cooking spray
• 2  tablespoons fat free chicken broth (can substitute with oil or vegetable broth or stock)
• 2  garlic cloves, crushed
• 1 1⁄4 lbs boneless skinless chicken breasts, 1 1/2-inch slices
• 1  red onion, chopped
• 8  ounces white mushrooms, sliced
• 1  red pepper, chopped
• 1  green pepper, chopped
• 6  ounces  baby carrots, chopped
• 1 (8 ounce) can sliced water chestnuts
• 1  bunch baby bok choy, sliced
• 1⁄2 cup  stir-fry sauce, Kikkoman's
• 1⁄2 cup water
• 2 1⁄2 cups Minute Rice
• 1⁄2 cup peanuts, lightly salted
• 1  tablespoon sesame seeds

Directions

1. Spray wok or large skillet, add broth and crushed garlic, heat for 1-2 minutes.
2. Add chicken breast pieces and cook on medium heat for 7 minutes.
3. Add onion, mushrooms, peppers, carrots, water chestnuts, bok choy (without leaves), stir-fry sauce and water. Allow to cook covered over medium heat for 10 minutes.
4. Prepare rice according to directions.
5. Add peanuts to stir-fry mixture and cook 2-3 more minutes.
6. Serve immediately over rice.