Chicken Oriental

• 1 c. low sodium chicken broth
• 1 Tbsp. soy sauce
• 1 Tbsp. Argo or Kingsford's cornstarch
• 1/2 tsp. ground ginger
• 1/4 tsp. crushed red pepper
• 2 Tbsp. Mazola corn oil, divided
• 4 c. thinly sliced assorted fresh vegetables
• 2 cloves garlic, minced
• 3/4 lb. boneless, skinless chicken breasts, cut into thin strips

1. In a bowl, stir first 5 ingredients until smooth.
2. Set aside. In skillet, heat 1 tablespoon corn oil over medium-high heat.
3. Add vegetables and garlic.
4. Cook, stirring rapidly (stir-fry) 3 to 5 minutes until tender-crisp.
5. Remove.
6. Heat remaining 1 tablespoon corn oil in skillet. Add chicken.
7. Stir-fry 4 minutes until cooked. Return vegetables. Stir cornstarch mixture.
8. Add to skillet. Stirring constantly, bring to a boil and boil 1 minute. If desired, serve with rice.
9. Makes 4 servings.

chicken broth, soy sauce, cornstarch, ground ginger, red pepper, corn oil, fresh vegetables, garlic, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=646601 (may not work)