Stir fry chicken & vegetables

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Cornstarch
¼ teaspoon Ginger, Ground
14½ ounce Vegetable Broth
1 tablespoon Soy Sauce
3 tablespoons Vegetable Oil
1 pounds Chicken, Skinless & Boneless, Cut Into Strips
5 cups Mixed Vegetables: Broccoli, Mushrooms, Carrots, Celery, Green Onions, etc., Cut Up
1 Clove Garlic, Minced

Directions

Stir the cornstarch, ginger, broth and soy sauce together until smooth. Set aside. Heat ⅔ of the oil in a wok or skillet and stir fry half of the chicken over high heat until browned. Remove and set aside. Repeat with the remaining chicken. Add the remaining oil to the wok and stir fry the vegetables, along with the garlic, until tender-crisp. Reduce heat to medium. Add the chicken and the broth mixture to the wok. Cook, stirring constantly, until the mixture comes to a boil and thickens. Serve over rice.

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