Chicken-Vegetable Stir-Fry - cooking recipe

Ingredients

2 Tbsp. cornstarch
1/4 tsp. ground ginger
1 c. vegetable broth
1 Tbsp. soy sauce
3 Tbsp. vegetable oil
1 lb. skinless, boneless chicken, cut into small strips
5 c. cut up fresh vegetables (broccoli, mushrooms, carrots, celery, peppers and onions)
1 clove garlic, minced

Preparation

Stir cornstarch,
ginger, broth and soy sauce until smooth. Set aside.
Heat 2 tablespoons oil in skillet.
Stir-fry chicken until brown.
Remove; set aside.
Place remaining 1 tablespoon oil in skillet.
Heat.
Stir-fry vegetables with garlic until tender-crisp.
Reduce heat to medium.
Stir in reserved chicken and broth.
Cook until mixture boils and thickens, stirring constantly.
Serve over rice.
Serves 6.