Recipes from China :: Chinese Main Dish Poultry
2 Tbsp. cornstarch
1/4 tsp. ground ginger
1 (14 1/2 ounce) can vegetable broth
1 Tbsp. soy sauce
3 Tbsp. canola (or other vegetable) oil
1 lb. skinless, boneless chicken, cut into strips
5 c. cut-up fresh vegetables: mushrooms, carrots,
celery, broccoli, scallions
1 clove garlic, minced
Stir together cornstarch, ginger, broth and soy sauce until smooth; set aside. In a skillet, in 2 Tbsp. hot oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken. In skillet, in remaining 1/2 Tbsp. hot oil, stir-fry vegetables with garlic until tender-crisp. Reduce heat to med. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly.
Serve over rice.
