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.