Stir Fry Chicken And Vegetables

• 1 tablespoon peanut oil
• 2 -3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 lb boneless skinless chicken breast, cut into strips
• 1 medium onion, diced
• 2 cups sliced carrots
• 1 red bell pepper, seeded and sliced into thin strips
• 2 cups sugar snap peas
• 1 (15 ounce) can baby corn, drained
• 2 cups broccoli florets
• 1/4 cup reduced sodium soy sauce
• 2 teaspoons cornstarch
• 1 cup reduced-sodium chicken broth

1. Heat oil in a wok or large skillet over medium-high heat.
2. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
3. Add onions, carrots, and peppers and cook 1 minute.
4. Add snap peas, corn and broccoli and cook 2 minutes.
5. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
6. Dissolve cornstarch in chicken broth in a small bowl and add to wok.
7. Simmer 2 minutes, until sauce thickens. Serve over rice.

peanut oil, garlic, fresh ginger, chicken breast, onion, carrots, red bell pepper, sugar snap peas, baby corn, broccoli florets, soy sauce, cornstarch, chicken broth

Taken from www.food.com/recipe/stir-fry-chicken-and-vegetables-151845 (may not work)