Chicken Vegetable Stir Fry

2 T. Cornstarch

1 can chicken broth (14 ½ oz.)

1 T. Soy sauce

1 T. Stir fry sauce

1 lb. Chicken breast, cut into strips

1/4 tsp ground ginger

1/8 tsp garlic powder

5 cups fresh or thawed veggies

Mix cornstarch, 1 cup broth ‑ set aside.  In nonstick skillet stir fry chicken until browned ‑ set aside.

Add remaining broth, ginger, garlic & veggies ‑ cover & cook 5 minutes.

Stir cornstarch mixture & add.  Cook until mixture boils and thickens, stirring constantly.  Return chicken to pan and warm. 

Serve over rice.