Chicken Vegetable Stir-Fry

Name Author Other Erin Carter Shirley Ann Carter Clara Dean Patricia Griffin Ethel Heider Ethel Lancaster Martha Tedrow Sara Villat Type Appetizer Dessert Entree Salad Side Dish Soup Ingredients Instructions Stir together cornstarch, ginger, and broth until smooth; set aside.  In a skillet, use 2 tablespoons oil, stir-fry half of the chicken until brown. Remove and set aside, repeating with the remaining chicken.  In the skillet with the remaining oil stir-fry the vegetables with the garlic until tender. Use such vegetables as broccoli, mushrooms, carrots, celery, green onions, and peas.  Reduce the heat over the vegetables to medium; stir in the reserved chicken and broth mixture.  Cook until mixture boils and thickens; stirring constantly. Serve over rice.