2 tbsp. cornstarch
1 can (14 1/2 ounces) clear vegetable or chicken broth
1 tbsp. soy sauce
1/4 tsp. ground ginger
2 tbsp. vegetable oil
1 pound skinless, boneless chicken breasts, cut into strips
5 cups cut-up fresh vegetables (broccoli, mushrooms, carrots,
celery and green onions)
1/8 tsp. garlic powder or 1 clove garlic, minced
4 cups hot cooked rice
In small bowl, stir together cornstarch, broth, soy sauce and
gignger until smooth; set aside.
In 10-inch skillet or wok over medium-high heat, in 1 tbsp. hot
oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat
with remaining chicken.
Reduce heat to medium. In same skillet, in remaining 1
tbsp. hot oil, stir-fry vegetables and garlic until vegetables are tender-crisp.
Add reserved cornstarch mixture boils and thickens, stirring
constantly. Return chicken to skillet. Heat through, stirring occasionally.
Serve over rice.