2 Tablespoons Cornstarch
1 3/4 Cups Chicken Broth
1 Tablespoon Soy Sauce
1 Pound Skinless, Boneless Chicken Breast, Cut Into Strips
1 Tbsp Olive Oil
5 Cups Cut-Up Vegetables (whatever you like)
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Chopped Fresh Garlic
4 Cups Hot Cooked Rice, Cooked Without Salt
Mix cornstarch, broth and soy.
Add olive oil and garlic to a nonstick pan and heat 1 minute. Add chicken and stir-fry until browned. Remove chicken.
Add vegetables, ginger and stir-fry until tender-crisp.
I did one with peppers, onions and peas and another with onions, zucchini and peas.
Stir cornstarch mixture and add. Cook and stir until mixture boils and thickens.
Return chicken to skillet and heat through. Serve over rice.