Chicken Stir Fry  

Servings: 2

2 Tbs. Chicken broth
1 Tbs. “Light” soy sauce
1 tsp. Cornstarch
2 tsp. Oil

1 Small Garlic clove
1/2 tsp. Granted gingeroot, or 1 tsp gound
8 oz. Chicken, cut into strips
4 Cups Assorted fresh vegetables (your choice)

Combine broth, soy sauce and cornstarch and set aside. Heat oil in skillet; add garlic and ginger; cook 1/2 minute, then add slowest cooking vegetables first. When vegetables are crips, but tender, add meat (skinless) and broth mixture. Cook until bubbly and serve immediately.