Veggie Chicken Stir-Fry

1. 1

   In a large skillet or wok, stir-fry the chicken, garlic and ginger in oil until chicken is no longer pink. Remove chicken and keep warm. Drain excess oil from skillet; add the carrots, parsnips, broth, apple juice and teriyaki sauce. Bring to a boil. Reduce heat to medium; cover and cook for 5 minutes. Add broccoli and onions. Cover and cook for 3-4 minutes or until vegetables are almost crisp-tender.

2. 2

   Return chicken to skillet. Combine the cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

* Per serving · 4 servings · Values may vary.

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