2 Tablespoons Cornstarch

1/4 Teaspoons Ginger

1 Cans Vegetable Broth

1 Tablespoons Soy Sauce

2 Tablespoons Vegetable Oil

1 Pounds Chicken Breast (skinned and cut into strips)

5 Cups Cut up Vegetables

1 Clove Garlic

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.