Vegetable Chicken Stir-Fry

• 1 tablespoon cornstarch
• 1 cup reduced-sodium chicken broth
• 1/4 cup reduced sodium soy sauce
• 1 lb boneless skinless chicken breast half, cut into strips
• 3 garlic cloves, minced
• 1 dash ground ginger
• 2 tablespoons olive oil, divided
• 2 cups fresh broccoli florets
• 1 cup cauliflower floret
• 1 cup carrot, sliced
• 1 cup fresh snow peas or 1 cup frozen snow peas
• 1 teaspoon sesame seeds, toasted

1. Combine cornstarch, broth and soy sauce until smooth and set aside.
2. In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
3. Remove from heat and keep warm.
4. Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
5. Add snow peas and stir-fry 2 more minutes.
6. Stir broth mixture and add to the pan
7. Bring to a boil and cook and stir for 1 minute until thickened.
8. Add chicken and heat through.
9. Top with sesame seeds.

cornstarch, chicken broth, soy sauce, chicken breast, garlic, ground ginger, olive oil, fresh broccoli florets, cauliflower floret, carrot, fresh snow peas, sesame seeds

Taken from www.food.com/recipe/vegetable-chicken-stir-fry-236206 (may not work)