1 pound skinless, boneless chicken breast halves
2 cloves garlic, minced
1 1/4 teaspoons salt
1 (8 ounce) package frozen mixed vegetables, thawed
2 (8 ounce) cans water chestnuts, drained
Heat olive oil in a large skillet over medium heat. Add chicken and sear. Stir slowly, adding water gradually, until chicken is fully cooked. Brush or brush with 1/8 teaspoon salt and stir with garlic, scraping bottom of skillet.
Bring a large pot of water to a boil. Add chicken and cook until no longer pink, about 5 minutes. Remove from heat and drain.
Warm peppers, bell peppers, onion and celery in 10-inch skillet over medium heat. Stir mixture into skillet. Remove chicken from pan and pour boiling water over. Cover and let chicken cool at most 10 minutes.
Stir mixed vegetables and chicken into chicken mixture and stir to coat. Cool, sprinkle with water chestnuts and spoon into the skillet. Add chicken, trailing by broth, stiring until chicken is heated through and juices run clear.