Chicken Vegetable Stir-Fry - cooking recipe

Ingredients

2 Tbsp. cornstarch
1/4 tsp. ground ginger
1 can chicken broth
1 Tbsp. soy sauce
3 Tbsp. vegetable oil
salt to taste
1 lb. skinless, boneless chicken, in strips
5 c. vegetables, cut up
1 Tbsp. garlic powder

Preparation

Stir together cornstarch, ginger, chicken broth, soy sauce and garlic powder; set aside.
In a wok, put 2 tablespoons vegetable oil and stir-fry chicken until browned.
Set aside.
Put remaining tablespoon of oil in wok and add vegetables; stir-fry until tender but crisp.
Reduce heat to medium combine all ingredients in wok and cook until mixture boils and thickens.
Serve over rice. Yields 4 servings.