Leftover Veggie Chicken Stir-Fry

• 4 cups vegetables, cut in 1 in. cubes. (Veggies can be fresh or whatever is leftover in the fridge. Combination ideas peas, broccoli, corn,)
• Sauce
• 1/3 cup canned chicken stock, defatted
• 1 tablespoon soy sauce
• 1 tablespoon teriyaki sauce
• 1 teaspoon cornstarch
• 2 teaspoons fresh grated gingerroot
• Chicken
• 3 boneless skinless chicken breasts, cut into 1 inch cubes
• 3 garlic cloves
• 1/4 cup chicken broth (To coat wok or pan)
• rice or pasta

1. Saute chicken and garlic. Set aside.
2. Coat a wok or frying pan with oil and heat.
3. Add 1/4 Cup chicken broth and the 4 cups of veggies.
4. Stir-fry 2-3 minutes stirring constantly.
5. Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens.
6. Serve over brown rice or pasta.

vegetables, sauce, chicken stock, soy sauce, teriyaki sauce, cornstarch, gingerroot, chicken, chicken breasts, garlic, chicken broth, rice

Taken from www.food.com/recipe/leftover-veggie-chicken-stir-fry-222690 (may not work)