Chicken Vegetable Stir-Fry

• 2 Tbsp. cornstarch
• 1/4 tsp. ground ginger
• 1 (14 1/2 oz.) can Swanson vegetable broth
• 1 Tbsp. soy sauce
• 3 Tbsp. vegetable oil
• 1 lb. skinless, boneless chicken, cut into strips
• 5 c. cut up fresh vegetables (broccoli, mushrooms, carrots, celery, green onions)
• 1 clove garlic, minced

1. Stir together cornstarch, ginger, broth and soy until smooth. Set aside.
2. In skillet in 2 tablespoons hot oil, stir-fry half of the chicken until browned. Remove and set aside.
3. Repeat with remaining chicken.
4. In skillet in remaining 1 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp.
5. Reduce heat to medium.
6. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly. Serve over rice. Makes 4 servings.
7. Preparation time:
8. 15 minutes.
9. Cook time:
10. 20 minutes.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=897175 (may not work)