Chicken Stir Fry

1/4 cup Texas Traditions Red Chile Pepper Jelly
1 1/2 Tbs. cornstarch
1 pound skinless, boneless chicken breasts, cut into strips
3/4 cup reduced-sodium soy sauce
2 1/2 tsp vegetable oil
1 clove garlic, minced
1 Tbs. minced fresh ginger or 1 1/2 tsp ground ginger
1 1/2 cup snow peas or green beans
1 medium red bell pepper, cut into this strips (about 1 cup)
3/4 cup sliced green onion
1 cup frozen broccoli, thawed
1 medium carrot, thinly sliced 2 cups cooked white rice

Melt jelly. In a shallow bowl combine melted jelly and cornstarch; mix well. Stir in chicken and chill for 2 hours. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside. In a wok or large non stick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add vegetable; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture