Broccoli Chicken Stir-Fry

Sauce:
1 cup chicken broth
3 Tbsp. soy sauce
2 Tbsp. sugar
2 Tbsp. cornstarch
2 Tbsp. cider vinegar
1/8 tsp. crushed red pepper flakes

Combine sauce ingredients and set aside.

Sitr-Fry:
1 egg
1 Tbsp. soy sauce
1/2 cup cornstarch
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
1/4 cup canola oil
2 cups fresh broccoli florets
1 medium onion, chopped

In shallow bowl or pie plate, whisk egg and soy sauce. Place cornstarch in another shallow bowl. Dip chicken in egg mixture, then coat with cornstarch. In a large skillet or wok, stir-fry chicken in oil in batches until no longer pink. Remove and keep warm.

Stir-fry broccoli and onion for 2-3 minutes or until crisp-tender. Stir the sauce mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add the chicken and heat through. Serve with hot cooked rice. Serves four.

I got this from a cooking magazine. Pretty good! I could have used more red pepper flakes, though, to heat it up! :)