Chicken-Vegetable Stir Fry
Chicken-Vegetable Stir Fry
2 Tbspcornstarch
1/4 tps ground ginger
1 (14 1/2 ounce) can vegetable broth
1 tablespoon soy sauce
3 Tbspvegetable oil
1 pound skinless, boneless chicken, cut into strips
5 cups cut-up fresh vegetables: mushrooms, carrots,
celery, broccoli, scallions
1 clove garlic, minced
Stir together cornstarch, ginger, broth & soy sauce until smooth; set aside
In a skillet, in 2 Tbsphot oil, stir-fry half of the chicken until browned
Remove; set aside
Repeat with remaining chicken
In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp
Reduce heat to medium
Stir in reserved chicken & broth mixture
Cook until mixture boils & thickens, stirring constantly
Serve over rice
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