Cook's Tip:
Start your rice and prepare your chicken, vegetables and sauce before you start cooking. The actual cooking goes quickly.
Directions:
Cut chicken across the breast in thinnest possible strips.
Core and seed bell peppers, and cut them in thin strips. Slice the onion thinly, and mince garlic.
Combine broth, soy sauce, cornstarch, salt and pepper. Stir to remove lumps from cornstarch.
Heat wok or wide, heavy skillet over high heat for 1 minute. Add 1 talespoon oil, let it heat through, then add chicken and garlic. Stir until chicken is opaque (2 minutes or so), and remove to plate. Add peppers, and stir 1 or 2 minutes. Remove to chicken plate.
Add remaining oil to pan, and add onions. Stir about a minute to barely soften, then add chicken and peppers back to pan.
Stir chicken-broth mixture again to distribute cornstarch, and add to pan. Stirring frequently, bring mixture to a boil and serve over rice.