Tasty Stir Fry

Ingredients
Rice
3/4 cup low-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 teaspoon rice wine vinegar
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
2 tablespoons olive oil, divided
1 pound frozen Boneless Skinless Chicken, thawed and cut into strips
3 cloves garlic, minced
2 teaspoons minced peeled fresh ginger
3 cups small fresh broccoli florets (from about 1 large crown)
1 carrot, peeled and cut into thin strips

Method
Cook rice and keep warm. Meanwhile, combine broth, soy, vinegar, pepper and cornstarch in a bowl. Heat a wok or heavy skillet over high heat. When very hot, add 1 tablespoon oil. Add chicken and stir-fry until lightly browned, about 2 minutes. Remove from wok and set aside. Add remaining oil, garlic and ginger; stir-fry 30 seconds. Add broccoli and carrot; stir-fry 2 minutes. Add soy mixture and chicken, stir well, and cover. Lower heat to medium and simmer until vegetables are tender, about 3 minutes. Serve over rice.

Great, light flavor with lots of good vegitables, protein, and fiber!