1 tablespoon oil
1 lb. chicken, cut in small pieces
1 pkg. 16 ozs. frozen oriental vegetables
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon 5 spice powder
1/4 teaspoon crushed red pepper flakes
2 tablespoon teriyaki sauce
Heat oil in large skillet, add chicken and cook, stirring for 3 to 5 minutes or until chicken is browned; move to one side of skillet. Add vegetables and 1/2 cup broth. Reduce heat; cover and simmer 7 minutes or until vegetables are crisp-tender and chicken is cooked. In a small bowl, combine remaining chicken broth and remaining ingredients; blend well. Stir into chicken and vegetables. Cook 3 to 4 minutes or until thick and bubbly, stirring occasionally.
Makes 5 servings.
Calories 130 Fat 5 g Carbs 8 g Sodium 470 mg Fiber 2 g.