Ingredients:
2 teaspoons vegetable oil, divided 
1 pound boneless, skinless chicken breast, cut into thin strips 
4 cups assorted chopped fresh vegetables, such as broccoli, green or red bell peppers, carrots, and snow peas 
3/4 cup low-sodium chicken broth 
2 tablespoons white wine (remember to only cook with wine you would drink)  
1 tablespoon low-sodium soy sauce 
1 tablespoon cornstarch 
1 teaspoon McCormick California Style Blend Garlic Pepper 
Hot Cooked rice to serve, if desired 

Instructions:
1. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat.

2. Add chicken and sauté 4 to 5 minutes, or until center is white; remove and set aside.

3. Add remaining oil and vegetable to skillet. Sauté 3-4 minutes or until tender.

4. Combine remaining ingredients in small bowl. Pour over vegetables and cook 1-2 minutes or until thickened.

5. Add cooked chicken, tossing to coat.

6. Serve over cooked rice and enjoy!

Serves 4