Chicken Stir-Fry - cooking recipe

Ingredients

2 Tbsp. chicken broth
1 Tbsp. light soy sauce
1 tsp. cornstarch
2 tsp. oil (not sesame, optional)
1 small garlic clove
1/2 tsp. grated ginger root or 1 tsp. ground ginger
8 oz. chicken, cut into strips
4 c. assorted fresh vegies or frozen stir-fry vegies

Preparation

Combine broth, soy sauce and cornstarch and set aside.
Heat oil in skillet; add garlic and ginger; cook 1/2 minute, then add slowest cooking vegies first.
Add rest of vegies.
When vegies are crisp, but tender, add meat (skinless) and broth mixture. Cook until bubbly and serve immediately over rice or cooked noodles.
Serves 2.