Chicken Vegetable Stir-Fry

Shirley Ann Carter

Ingredients

1 7/8 Clove Garlic
5 7/8 Cups Cut up Vegetables
1 7/8 Pounds Chicken Breast (skinned and cut into strips)
2 7/8 Tablespoons Vegetable Oil
1 7/8 Tablespoons Soy Sauce
1 7/8 Cans Vegetable Broth
1/4 Teaspoons Ginger
2 7/8 Tablespoons Cornstarch

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.