Ingredients

2 Tbsp. cornstarch
1 can chicken broth (14-1/2-oz.)
1 Tbsp. soy sauce
1 lb. chicken breast, skinless, boneless, cut into strips
5 C. vegetables, cut up (broccoli flowerets, green onions, celery and carrots)
1 clove garlic, minced
1/4 tsp. ground ginger

Cooking Instructions

Stir together cornstarch, broth and soy until smooth. Set aside. In skillet over medium high heat, in 2 Tbls. hot oil, stir-fry chicken until no longer pink. Remove; set aside. In a skillet, 1 Tbls. hot oil, stir-fry vegetables with garlic and ginger until tender crisp. Stir in broth mixture. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Heat through. Serve over Broth Simmered Rice.
 
 
"Then God said, "Behold, I have given you every plant yielding seed that is on the surface of all the earth, and every tree which has fruit yielding seed; it shall be food for you;" (Genesis 1:29)