Chicken Stir-fry with Rice

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1. Combine chicken broth, soy sauce, cornstarch, and agave nectar in a small saucepan.

2. Whisk to mix thoroughly and, while stirring, cook until thickened. Set aside.

3. Add broccoli, snow peas, onion, and celery to Acti-Fryer. Add 1 Actifry spoonful olive oil and cook for about 6 minutes..

4. Add red pepper and mushrooms. Cook an additional 4-5 minutes, or only until vegetables are crisp-tender.

5. Remove all vegetables and set aside.

6. Add cut-up chicken and 1 Actifryer spoonful olive oil to Acti-Fryer. Cook until chicken is lightly browned & no longer pink.

7. Add vegetables back to Acti-Fryer with the chicken. Add bean sprouts; cook for 3-4 minutes or until all is hot.

8. Place in serving bowl; pour stir-fry sauce over and toss lightly.

9. Serve hot with, or over, rice.