Diana'S Stir-Fry - cooking recipe

Ingredients

2 Tbsp. vegetable oil
1 tsp. to 1 Tbsp. garlic, minced
1/4 tsp. ginger
2 to 3 chicken breasts, cut into cubes or thin slices
1 to 2 (16 oz.) pkg. frozen broccoli, cauliflower and carrot mixed vegetables
1/2 to 3/4 c. Yoshida's original gourmet sauce
3/4 to 1 c. water or chicken broth
2 Tbsp. cornstarch
1 can water chestnuts (if desired)

Preparation

Heat oil in pan. Saute garlic. Fry chicken until all pink is gone. Remove from pan. Cook vegetables in water in same pan until crisp-tender. Add ginger. Mix Yoshida's sauce with approximately 1 tablespoon cornstarch to thicken. Pour into pan. Add chicken. Heat. If too thick, add more water to thin. Serve over rice.