Chicken Vegetable Stir-Fry - cooking recipe

Ingredients

2 Tbsp. cornstarch
1 (14 1/2 oz.) can chicken broth
1 Tbsp. soy sauce
1/4 tsp. ground ginger
2 Tbsp. vegetable oil
1 lb. skinless, boneless chicken breasts, cut in strips
5 c. cut up fresh vegetables (broccoli, mushrooms, carrots, celery and green onions)
1/8 tsp. garlic powder
4 c. hot cooked rice

Preparation

In small bowl, stir together cornstarch, broth, soy sauce and ginger until smooth; set aside.
In 10-inch skillet or wok over medium-high heat in 1 tablespoon hot oil, stir-fry half of the chicken until browned.
Remove and set aside.
Repeat with remaining chicken.
Reduce heat to medium.
In same skillet in remaining 1 tablespoon hot oil, stir-fry vegetables and garlic until vegetables are tender-crisp.
Add reserved cornstarch mixture.
Cook until mixture boils and thickens, stirring constantly.
Return chicken to skillet.
Heat through, stirring occasionally.
Serve over rice.