Chicken Oriental - cooking recipe

Ingredients

1 c. low sodium chicken broth
1 Tbsp. soy sauce
1 Tbsp. Argo or Kingsford's cornstarch
1/2 tsp. ground ginger
1/4 tsp. crushed red pepper
2 Tbsp. Mazola corn oil, divided
4 c. thinly sliced assorted fresh vegetables
2 cloves garlic, minced
3/4 lb. boneless, skinless chicken breasts, cut into thin strips

Preparation

In a bowl, stir first 5 ingredients until smooth.
Set aside. In skillet, heat 1 tablespoon corn oil over medium-high heat.
Add vegetables and garlic.
Cook, stirring rapidly (stir-fry) 3 to 5 minutes until tender-crisp.
Remove.
Heat remaining 1 tablespoon corn oil in skillet. Add chicken.
Stir-fry 4 minutes until cooked. Return vegetables. Stir cornstarch mixture.
Add to skillet. Stirring constantly, bring to a boil and boil 1 minute. If desired, serve with rice.
Makes 4 servings.