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Thursday, May 19, 2011

Very Veggie Stir-Fry

2 T cornstarch
1/4 tsp ground ginger
1 can vegetable broth
1 T soy sauce
3 T oil
1# chicken, cut into strips
5 c mixed vegetables (onions, peppers, mushrooms, zucchini, carrots, etc.)
1 clove minced garlic

Stir the cornstarch, ginger, vegetable broth and soy sauce together until smooth. Set aside. Heat 2T of the oil in a wok or skillet and stir-fry the chicken until browned. Remove and set aside. Add the remaining oil to the skillet and stir fry the vegetables and garlic until tender-crisp. Reduce heat to medium. Add the cooked chicken and the broth mixture. Stir-fry constantly until the mixture comes to a boil and thickens. Serve hot.

**My first attempt at stir-fry and it was delicious and very easy. The vegetable broth was hard to find but I think any kind of broth would do.