Simple Chicken Stir-Fry

• 1 Tbsp. soy sauce
• 2 tsp. cornstarch
• 2 c. 3/4-inch boneless chicken pieces
• 1 1/2 Tbsp. vegetable oil
• 2 to 3 c. chopped fresh vegetables (onions, green and red peppers, pea pods, broccoli, etc.)
• 1/2 tsp. minced garlic
• 1/4 c. La Choy duck sauce
• 1 Tbsp. chicken broth or water
• 1/2 tsp. ginger root

1. In small bowl, combine soy sauce and cornstarch; mix well. Add chicken and toss to coat.
2. In wok, heat 1 tablespoon oil.
3. Add chicken mixture; stir-fry until chicken is no longer pink.
4. Might have to cook chicken in several small batches for optimum results. Remove chicken and set aside.
5. Heat remaining 1 1/2 teaspoons oil in wok.
6. Add vegetables, garlic and ginger.
7. Stir-fry 1 to 2 minutes or until vegetables are crisp-tender and hot.
8. Return chicken to skillet with duck sauce and broth.
9. Heat thoroughly, stirring occasionally.
10. Serves 3 to 4.
11. Serve on noodles or rice.

soy sauce, cornstarch, chicken, vegetable oil, fresh vegetables, garlic, duck sauce, chicken broth, ginger root

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855759 (may not work)