Chicken Vegetable Stir-Fry - cooking recipe

Ingredients

2 Tbsp. cornstarch
1/4 tsp. ground ginger
5 c. cut up fresh vegetables (broccoli, carrots, cauliflower, celery, onion and mushrooms)
2 Tbsp. soy sauce
6 Tbsp. oil
1 clove garlic
1 lb. chicken, cut into strips
14 oz. chicken broth

Preparation

Stir together cornstarch, ginger, broth and soy sauce until smooth.
Set aside.
In skillet, in 3 tablespoons oil. brown chicken.
Set aside.
In skillet in remaining 3 tablespoons oil, stir-fry vegetables with garlic until tender and crisp.
Stir in reserved chicken broth mixture.
Cook until mixture boils and thickens.
Serve over rice.