Five-Spice Chicken Stir-Fry

Whisk together chicken broth, cornstarch, 5-spice powder and soy sauce. Set aside. Heat oil in a large non-stick wok or skillet over medium-high heat. Add garlic and stir-fry 15 seconds. Add vegetables and chicken and continue to stir-fry 2 minutes. Stir reserved broth mixture and pour over vegetable mixture. Reduce heat to medium and cook, stirring constantly for 2 more minutes, until sauce thickens and mixture is heated through.

Serve over hot cooked rice.