Chicken Vegetable Stir-Fry - cooking recipe

Ingredients

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

Preparation

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