Szechuan Chicken Stir Fry

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non-stick Cooking spray

1 lb. boneless, skinless chicken breasts or tenderloins (can substitute lean pork or beef), all visible fat discarded, cut into 1-inch cubes

2 tsp. cornstarch

1 Tbsp. low-sodium soy sauce

1 tsp. jarred, minced garlic

¼ tsp. red pepper flakes

¼ tsp. ground ginger

16 oz. frozen, packaged stir-fry vegetables

¼ cup low-sodium chicken broth

2 Tbsp. chopped, unsalted, unoiled peanuts

1 ½ cups brown rice (cooked to package instructions)

Directions at recipes.heart.org

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