Veggie Chicken Stir-Fry

• 1-1/2 pounds boneless skinless chicken breasts, cut into strips
• 1 garlic clove, minced
• 1 tablespoon minced fresh gingerroot
• 3 tablespoons canola oil
• 2 medium carrots, julienned
• 2 medium parsnips, peeled, halved and thinly sliced
• 1 can (14-1/2 ounces) chicken broth
• 3/4 cup apple juice or cider
• 3 tablespoons teriyaki sauce
• 2 cups fresh broccoli florets
• 3/4 cup frozen pearl onions
• 1/4 cup cornstarch
• 1/2 cup cold water
• Hot cooked rice

1. In a large skillet or wok, stir-fry the chicken, garlic and ginger in oil until chicken is no longer pink. Remove chicken and keep warm. Drain excess oil from skillet; add the carrots, parsnips, broth, apple juice and teriyaki sauce. Bring to a boil. Reduce heat to medium; cover and cook for 5 minutes. Add broccoli and onions. Cover and cook for 3-4 minutes or until vegetables are almost crisp-tender.
2. Return chicken to skillet. Combine the cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

chicken breasts, garlic, fresh gingerroot, canola oil, carrots, parsnips, chicken broth, apple juice, teriyaki sauce, fresh broccoli florets, frozen pearl onions, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/veggie-chicken-stir-fry/ (may not work)