Chicken Stir-fry

• 2 lb Chicken
• 16 oz fresh/frozen stir-fry veggies
• 1/2 cup chicken broth
• 2 tsp sherry
• 3 tsp cornstarch
• 3 tbsp soy sauce
• 3 tbsp worcestershire sauce
• 1 garlic to taste
• 3 tbsp olive oil

1. Combine broth, soy sauce, Worcestershire sauce, sherry and cornstarch in bowl.
2. Set aside.
3. Heat olive oil over medium-high heat in wok or large nonstick skillet
4. Cut chicken into bite-sized pieces
5. Stir-fry chicken until golden brown.
6. Add garlic while frying if desired.
7. Add vegetables
8. Stir-fry until vegetables are soft
9. Reduce heat
10. Re-stir sauce mixture then add to pan
11. Stir-fry 5 minutes or until sauce thickens
12. Serve over rice if desired

chicken, veggies, chicken broth, sherry, cornstarch, soy sauce, worcestershire sauce, garlic, olive oil

Taken from cookpad.com/us/recipes/331403-chicken-stir-fry (may not work)