Leftover Veggie Chicken Stir-Fry - cooking recipe

Ingredients

4 cups vegetables, cut in 1 in. cubes. (Veggies can be fresh or whatever is leftover in the fridge. Combination ideas peas, broccoli, corn,)
Sauce
1/3 cup canned chicken stock, defatted
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 teaspoon cornstarch
2 teaspoons fresh grated gingerroot
Chicken
3 boneless skinless chicken breasts, cut into 1 inch cubes
3 garlic cloves
1/4 cup chicken broth (To coat wok or pan)
rice or pasta

Preparation

Saute chicken and garlic. Set aside.
Coat a wok or frying pan with oil and heat.
Add 1/4 Cup chicken broth and the 4 cups of veggies.
Stir-fry 2-3 minutes stirring constantly.
Add the chicken and the sauce ingredients and cook 3-5 minutes stirring until the liquid thickens.
Serve over brown rice or pasta.