Chicken Stir-Fry

• 1 c. chicken broth
• 1 Tbsp. soy sauce
• 1 Tbsp. corn sauce
• 1/2 tsp. ground ginger
• 1/4 tsp. ground red pepper
• 2 Tbsp. olive oil, divided
• 4 c. cut up fresh vegetables (broccoli, carrots, celery, etc.)
• 2 cloves garlic, minced
• 3/4 lb. boneless chicken breasts, thinly sliced

1. Mix first 5 ingredients and set aside.
2. In a large skillet, or wok, heat 1 tablespoon oil over medium heat.
3. Add vegetables and garlic.
4. Stir-fry 3 minutes or until tender-crisp.
5. Remove from skillet.
6. Heat remaining 1 tablespoon oil.
7. Add chicken; stir-fry for 4 minutes.
8. Return vegetables to skillet.
9. Stir broth mixture and add to skillet.
10. Bring to a boil, stirring constantly.
11. Boil for 1 minute.
12. Serve with rice.
13. Makes 4 servings; 210 calories per serving.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989944 (may not work)