Chicken Vegetable Stir-Fry

1. 1

   In small bowl, stir together cornstarch, broth, soy sauce and ginger until smooth; set aside.

2. 2

   In 10-inch skillet or wok over medium-high heat in 1 tablespoon hot oil, stir-fry half of the chicken until browned.

3. 3

   Remove and set aside.

4. 4

   Repeat with remaining chicken.

5. 5

   Reduce heat to medium.

6. 6

   In same skillet in remaining 1 tablespoon hot oil, stir-fry vegetables and garlic until vegetables are tender-crisp.

7. 7

   Add reserved cornstarch mixture.

8. 8

   Cook until mixture boils and thickens, stirring constantly.

9. 9

   Return chicken to skillet.

10. 10

    Heat through, stirring occasionally.

11. 11

    Serve over rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.