Spicy Shredded Chicken and Vegetables

Yield:	6 Servings
Categories:	Poultry, Chinese, Entrees, Low-Fat, Stir-Fry

1/3	c	Reduced-sodium chicken broth; defatted
1/2	lb	Skinless boneless chicken breast halves
2	c	Broccoli slaw OR coleslaw mix
1/2	md	Red bell pepper; cut into strips 2x1/4-inches, (1/2 cup) , about
2	tb	Brown bean sauce OR less hoisin sauce; see note
2	ts	Sugar
2	ts	Chile puree with garlic
1	ts	Finely chopped gingerroot
4	c	Hot cooked rice; to serve