Chicken-Vegetable Stir-Fry

• 2 Tbsp. cornstarch
• 1/4 tsp. ground ginger
• 1 c. vegetable broth
• 1 Tbsp. soy sauce
• 3 Tbsp. vegetable oil
• 1 lb. skinless, boneless chicken, cut into small strips
• 5 c. cut up fresh vegetables (broccoli, mushrooms, carrots, celery, peppers and onions)
• 1 clove garlic, minced

1. Stir cornstarch,
2. ginger, broth and soy sauce until smooth. Set aside.
3. Heat 2 tablespoons oil in skillet.
4. Stir-fry chicken until brown.
5. Remove; set aside.
6. Place remaining 1 tablespoon oil in skillet.
7. Heat.
8. Stir-fry vegetables with garlic until tender-crisp.
9. Reduce heat to medium.
10. Stir in reserved chicken and broth.
11. Cook until mixture boils and thickens, stirring constantly.
12. Serve over rice.
13. Serves 6.

cornstarch, ground ginger, vegetable broth, soy sauce, vegetable oil, skinless, fresh vegetables, clove garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=161227 (may not work)