Chicken Stir-Fry

WE got this idea out of Betty Crocker magazine, and then made our own form of it.

2 chicken breasts, marinade in Mrs Dash salt free teriyaki sauce

2 teaspoons EVOO

1/2C Chicken Broth Reduced Sodium

1t Minced Garlic

2t Curry Powder

1/2t ginger

4t cornstartch

4 C frozen mixed stir-fry veggies

1 med red pepper cut into thin strips

in skillet heat oil over medium heat cooking chicken, cook until browned, add in veggies. cook 2 minutes

in small bowl stir together remaining ingrediants pour onto chicken and veggies, Heat to boiling; reduce heat Cover cook 3-5 minutes or until veggies are crisp-tender and chicken is no longer pink in center, Serve over Brown Rice

Cook 2 servings of brown rice as directed on package