Chinese Chicken And Vegetables

• 3 chicken breasts, deboned and cut up in chunks
• 1 c. chicken broth
• 1/4 tsp. ground ginger
• 1/8 tsp. dried minced garlic
• 1 pkg. frozen vegetables, thawed and drained (recommend using broccoli, cauliflower and carrots)
• 1 can water chestnuts (optional)
• 2 Tbsp. vegetable oil
• 2 Tbsp. cornstarch
• 3 Tbsp. cold water
• 3 Tbsp. light soy sauce

1. Heat oil, over medium-high heat, in a large frypan or wok. Stir-fry chicken chunks, ginger and garlic for 2 to 3 minutes. Add vegetables and water chestnuts.
2. Stir-fry until heated through.
3. Add chicken broth.
4. Heat.
5. Mix cornstarch, cold water and soy sauce together; stir into hot mixture.
6. Heat to boiling and sauce is thickened.
7. Serve with steamed rice or fried rice.

chicken breasts, chicken broth, ground ginger, garlic, frozen vegetables, water chestnuts, vegetable oil, cornstarch, cold water, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=764130 (may not work)