Chinese Chicken And Vegetables - cooking recipe

Ingredients

3 chicken breasts, deboned and cut up in chunks
1 c. chicken broth
1/4 tsp. ground ginger
1/8 tsp. dried minced garlic
1 pkg. frozen vegetables, thawed and drained (recommend using broccoli, cauliflower and carrots)
1 can water chestnuts (optional)
2 Tbsp. vegetable oil
2 Tbsp. cornstarch
3 Tbsp. cold water
3 Tbsp. light soy sauce

Preparation

Heat oil, over medium-high heat, in a large frypan or wok. Stir-fry chicken chunks, ginger and garlic for 2 to 3 minutes. Add vegetables and water chestnuts.
Stir-fry until heated through.
Add chicken broth.
Heat.
Mix cornstarch, cold water and soy sauce together; stir into hot mixture.
Heat to boiling and sauce is thickened.
Serve with steamed rice or fried rice.