Chicken and Veggie Stir-fry
1 pound skinned and boned chicken breasts, cut into thin strips
1/2 teaspoon salt
1/4 cup cornstarch
4 tablespoons vegetable oil, divided
1/2 pound broccolini, cut into 1-inch pieces
1 cup chicken broth, divided
1 red bell pepper, cut into thin strips
1 small yellow squash, thinly sliced into half moons
1/4 cup sliced green onions
2 teaspoons cornstarch
1 tablespoon fresh lime juice
1 1/2 teaspoons soy sauce
1 teaspoon Asian chili-garlic sauce
Hot cooked rice
Sprinkle chicken with salt; toss with 1/4 cup cornstarch.
Stir-fry chicken in 3 Tbsp. hot oil in a large skillet or wok over medium-high heat 5 to 6 minutes or until golden brown and done. Transfer to a plate, using a slotted spoon; keep warm.
Add broccolini and 1/4 cup broth; cover and cook 1 to 2 minutes or until crisp-tender. Transfer to plate with chicken, using slotted spoon.
Add remaining 1 Tbsp. oil to skillet. Saute bell pepper and next 2 ingredients in hot oil 2 minutes or until crisp-tender.
Whisk together 2 tsp. cornstarch and remaining 3/4 cup broth until cornstarch dissolves. Add broth mixture, chicken, and broccolini (with any accumulated juices) to bell pepper mixture in skillet. Cook, stirring often, 1 minute or until liquid thickens. Stir in lime juice and next 2 ingredients.
Serve over hot cooked rice.