1 tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
4 c. vegetables (broccoli, carrots, celery, mushrooms, onion, red or green bell peppers, water chestnuts, etc.)
1 1/2 c. chicken broth
2 tbsp. soy sauce
2 tbsp. cornstarch
1 tsp. garlic powder (or a couple of cloves fresh garlic)
3/4 tsp. ginger
1. Stir-fry chicken in hot oil in large skillet until browned.
2. Add vegetables; cook and stir until tender crisp.
3. In bowl, mix broth, soy sauce, cornstarch and spices; stir into skillet. Bring to boil; boil 1 min.
4. Serve over rice.
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