2 tb Cornstarch
1 cn Chicken broth (14 1/2 oz)
1 tb Soy sauce
1 lb Chicken breast, skinless,
-boneless, cut into strips
5 c Vegetables, cut up*
1 Clove garlic, minced
1/4 ts Ground ginger
*Note: broccoli flowerets, green onions, celery and carrots.
1. Stir together cornstarch, broth and sy until smooth. Set aside.
2. In skillet over medium high heat, in 2 tablespoons hot oil,
stir-fry chicken until no longer pink. Remove; set aside.
3. In skillet, 1 tablespoon hot oil, stir-fry vegetables with garlic
and ginger until tender crisp. Stir in broth mixture. Cook
until mixture boils and thickens, stirring constantly. Return
chicken to skillet. Heat through. Serve over Broth Simmered
Rice.
