Chicken Stir-Fry - cooking recipe

Ingredients

2 Tbsp. cornstarch
1 Tbsp. soy sauce
1 lb. skinless, boneless chicken breasts, cut in strips
5 c. cut up fresh veggies (broccoli, green onions, celery, carrots or stir-fry frozen mix)
1 clove garlic, minced
1/4 tsp. ground ginger
1 (14 1/2 oz.) can chicken broth

Preparation

Stir together cornstarch, broth and soy sauce.
Set aside.
In skillet over medium heat in 2 tablespoons hot oil, stir-fry chicken until no longer pink.
Remove and set aside.
In skillet, in 1 tablespoon hot oil, stir-fry veggies, garlic and ginger until tender-crisp.
Stir in broth mixture.
Cook until mixture boils and thickens, stirring constantly.
Return chicken to skillet.
Heat through.
Serve over rice.
Serves 4.