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| RECIPE FOR CHICKEN VEGETABLE STIR-FRY |
| Title: | Chicken Vegetable Stir-Fry | | Category: | Chicken | | Rating: |  | Instructions:
Chicken Vegetable Stir-Fry2 tablespoons cornstarch 1/4 teaspoon ground ginger 1 (14 1/2 ounce) can vegetable broth 1 tablespoon soy sauce 3 tablespoons vegetable 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 and soy sauce until smooth; set aside. In a skillet, in 2 tablespoons hot 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 and broth mixture. Cook until mixture boils and thickens, stirring constantly. Serve over rice.
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