Ginger Chicken Stir-Fry

• 4 boneless skinless chicken breast halves, cut into bite-size pieces
• 2 tablespoons vegetable oil
• 2 cups each broccoli florets, cauliflowerets and carrot pieces
• 1 cup chopped onion
• 3 tablespoons cornstarch
• 1/4 cup cold water
• 2 cups chicken broth
• 1/4 cup teriyaki sauce
• 1/4 cup soy sauce
• 1/2 teaspoon pepper
• 1/2 teaspoon ground ginger
• 1/8 to 1/4 teaspoon cayenne pepper
• 1 garlic clove, minced

1. In a large skillet or wok, stir-fry chicken in oil over medium-high heat for 10 minutes or until juices run clear. Remove chicken and set aside.
2. In the same skillet, stir-fry the broccoli, cauliflower, carrots and onion for 5-8 minutes or until tender. Combine the cornstarch and water until smooth. Add the remaining ingredients; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through.

chicken breast halves, vegetable oil, broccoli florets, onion, cornstarch, cold water, chicken broth, teriyaki sauce, soy sauce, pepper, ground ginger, cayenne pepper, garlic

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