Vegetable Chicken Stir-Fry - cooking recipe

Ingredients

1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup reduced sodium soy sauce
1 lb boneless skinless chicken breast half, cut into strips
3 garlic cloves, minced
1 dash ground ginger
2 tablespoons olive oil, divided
2 cups fresh broccoli florets
1 cup cauliflower floret
1 cup carrot, sliced
1 cup fresh snow peas or 1 cup frozen snow peas
1 teaspoon sesame seeds, toasted

Preparation

Combine cornstarch, broth and soy sauce until smooth and set aside.
In a large skillet or wok, stir-fry the chicken, garlic and ginger 1 tablespoon oil about 4-5 minutes or until chicken is no longer pink.
Remove from heat and keep warm.
Stir-fry broccoli, cauliflower and carrots in 1 tablespoon oil for 4 minutes or until crisp-tender.
Add snow peas and stir-fry 2 more minutes.
Stir broth mixture and add to the pan
Bring to a boil and cook and stir for 1 minute until thickened.
Add chicken and heat through.
Top with sesame seeds.