• 2 Tbls Cornstarch
  • 1/4 tsp Ginger, Ground
  • 14 1/2 oz Vegetable Broth
  • 1 Tbls Soy Sauce
  • 3 Tbls Vegetable Oil
  • 1 lb Chicken, Skinless & Boneless, Cut Into Strips
  • 5 Cups Mixed Vegetables: Broccoli, Mushrooms, Carrots, Celery, Green Onions, etc., Cut Up
  • 1 Clove Garlic, Minced


Stir the cornstarch, ginger, broth and soy sauce together until smooth. Set aside.

Heat 2/3 of the oil in a wok or skillet and stir fry half of the chicken over high heat until browned. Remove and set aside.

Repeat with the remaining chicken. Add the remaining oil to the wok and stir fry the vegetables, along with the garlic, until tender-crisp. Reduce heat to medium. Add the chicken and the broth mixture to the wok. Cook, stirring constantly, until the mixture comes to a boil and thickens.

Serve over rice.

Yields 4 Servings

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Submitted 6/13/05.
Source: Meal master
Submitted By: Shelly Black
Stir Fry Chicken & Vegetables