Chicken And Broccoli Stir Fry

• 1 pound boneless skinless chicken breasts, cut into thin strips
• 2 teaspoons canola oil
• 2 medium carrots, julienned
• 2 cups broccoli florets
• 3-1/4 cups water, divided
• 3 teaspoons chicken bouillon granules
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon ground ginger
• 1/4 cup cornstarch
• 4 cups hot cooked rice

1. In a
2. or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. stir-fry the carrots and broccoli for 3-4 minutes or until crisp-tender. Remove and keep warm.
3. Add 3 cups water to the pan; bring to a boil. Add bouillon; stir until dissolved. Reduce heat. Add soy sauce, ginger, chicken and vegetables; cook for 5 minutes or until heated through. Combine the cornstarch and remaining water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

chicken breasts, canola oil, carrots, broccoli florets, water, chicken bouillon granules, soy sauce, ground ginger, cornstarch, rice

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