Chicken Oriental Stir Fry

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Ingredients:

2 teaspoons peanut oil
1 teaspoon chinese sesame oil
10 ounces skinned and boned chicken breast, cut into thin strips
1 garlilc, cove, thinly sliced
1/4 teaspoon each grated pared ginger root and salt
1/8 teaspoon each pepper and paprila
cup thinly sliced onions
1/2 cup each juilenne-cut red and green bell peppers
1/2 cup diagonally sliced celery
3/4 cup canned chicken broth, divided
1 tablespoon soy sauce
2 easpoons cornstarch
1 cup cooked long-grain rice (hot)

Directions

Heat a 12-inch skillet or a wok; add oils and heat. Add chicken, garlic, and ginger; sprinkle with salt, pepper, and paprika and cook,stirring quickly and frequently, until chicken is no longer pink, 1 to 2 minutes. Add vegetables and half the broth and stir to combine; cover and let cook until vegetables are tender-crisp. 1 to 2 minutes.

In measuring cup or small bowl, combine remaining broth, soy sauce, and cornstarch, stirring to dissolve cornstarch; add to chicken mixture and cook, stirring constantly, until mixture is thckened. Arrange rice in a circle around ede of serving platter and spoon chicken mixtuer onto center of platter.