Directions

1. Cook rice according to package directions; set aside. Meanwhile, in a medium bowl combine broth, soy sauce, cornstarch, brown sugar, garlic powder and ginger; set aside.
2. Heat oil in a wok or 12-inch skillet. Add chicken; cook 2 to 3 minutes or until browned. Add vegetables; cook and stir 5 to 7 minutes or until vegetables are crisp-tender and chicken is no longer pink. Push chicken and vegetables from center to sides of wok.
3. Stir broth mixture and pour into center of wok; cook, stirring, until sauce is thickened and bubbly. Stir chicken and vegetables into sauce to combine. Serve over rice.