"This simple riff on Chinese chicken proves you can savor the takeout taste you crave while still eating right. —Connie Krupp, Racine, Wisconsin..."
INGREDIENTS
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2 pounds boneless skinless chicken breasts, cut into 1-in. pieces
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4 cups fresh broccoli florets
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4 medium carrots, julienned
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1 can (8 ounces) sliced water chestnuts, drained
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6 garlic cloves, minced
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3 cups reduced-sodium chicken broth
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1/4 cup reduced-sodium soy sauce
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2 tablespoons brown sugar
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2 tablespoons sesame oil
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2 tablespoons rice vinegar
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/3 cup cornstarch
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1/3 cup water
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Hot cooked rice