This recipe comes from the January 2007 edition of Southern Living Magazine.
This recipe comes from the January 2007 edition of Southern Living Magazine.
Cook rice according to package directions.
Sprinkle chicken with 1/2 tsp salt.
Whisk together chicken broth and next 7 ingredients; set aside.
Heat oils in a large nonstick skillet or wok over high heat 1 to 2 minutes or until hot.
Add chicken, and stir-fry 5 minutes or until chicken pieces are browned and no longer pink inside.
Add peas, bell pepper, and remaining 1/4 tsp salt; cook 2 minutes, stirring often.
Stir chicken broth mixture, and add to skillet; bring to a boil.
Cook, stirring constantly, 2 minutes or until thickened. Serve over rice; garnish, if desired.
