Chicken Vegetable Stir-Fry

Ingredients

• 2 tablespoons cornstarch
• 1/4 teaspoon ground ginger
• 1 (14 1/2 ounce) can vegetable broth
• 1 tablespoon soy sauce
• 3 tablespoons vegetable oil
• 1 pound skinless, boneless chicken, cut into strips
• 5 cups cut-up fresh vegetables: mushrooms, carrots, celery, broccoli, scallions
• 1 clove garlic, minced

Instructions

1. Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside.
2. In a skillet, in 2 tablespoons hot oil, stir-fry half of the chicken until browned.
3. Remove; set aside.
4. Repeat with remaining chicken.
5. In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp.
6. Reduce heat to medium.
7. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly.
8. Serve over rice.