Chicken-Vegetable Skillet - cooking recipe

Ingredients

1 Tbsp. vegetable oil
1 1/2 lb. skinned and boned chicken thighs or breasts
1 Tbsp. minced garlic
1 (16 oz.) bag frozen Oriental vegetables (green beans, broccoli, onion and mushrooms)
1 1/2 Tbsp. cornstarch
1 1/2 tsp. ground ginger
3 Tbsp. soy sauce
3/4 c. chicken broth
1/2 c. unsalted dry roasted peanuts
hot, cooked rice

Preparation

Heat oil in skillet.
Cut chicken in narrow strips.
Place in skillet; add garlic and cook over high heat, stirring often, about 3 minutes, until chicken is lightly browned.
Add frozen vegetables and cook about 2 minutes, stirring often, until thawed. Meanwhile, mix cornstarch, ginger, soy sauce and broth in a bowl until blended.
Pour into skillet; stir until sauce boils and thickens.
Reduce heat; cover and simmer 2 minutes, until chicken is done.
Stir in peanuts.
Serve over hot rice.
Makes 4 servings.