Garlic Chicken and Broccoli Stir-Fry

2 tablespoons vegetable oil
4 cloves garlic, peeled, sliced (about 2 tablespoons)
4 cups fresh broccoli florets (about 1 pound)
1/2 cup ready-to-eat baby-cut carrots, cut in half lengthwise
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup water
1/2 cup teriyaki baste and glaze (from 12 ounce bottle)
2 cups bite-size strips deli rotisserie chicken (from 2- to 2 1/2-pound chicken)
Hot cooked rice, if desired

In 12-inch nonstick skillet or wok, heat oil over medium-high heat. Cook garlic in oil about 1 minute, stirring constantly and being careful that garlic
doesn't burn, until golden brown.

Add broccoli, carrots, water chestnuts and water to skillet. Cook 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender and water has evaporated.

Gently stir in teriyaki glaze and chicken. Cook 1 to 2 minutes or until chicken is thoroughly heated.

Serve over rice.

4 servings

High Altitude (3500-6500 ft): No change.