Chicken Stir-fry with Pasta

1 T oil
1-2 chicken breasts, chopped
2 carrots, peeled and sliced
2 cups broccoli florets
2 cups chicken broth
1 tsp sugar
2 T cornstarch
1 tsp soy sauce
2 T oyster sauce
1/2 tsp garlic powder

Brown chicken in oil, then add the vegetables. Combine chicken broth with the remaining ingredients. Once the veggies are cooked through, add the sauce and cook until sauce thickens. Serve over pasta or rice.

The original recipe calls for a sauce of just the chicken broth and the cornstarch, with a sprinkle of rosemary added to the veggies as they stir-fry. This version is also good.

You can pretty much add any veggies you like to this; red peppers and mushrooms are very good but almost anything will work.

You could also make this with pork or beef, substituting beef broth for the chicken broth and adding brown sugar instead of white.