2 tablespoons cornstarch
1/4 teaspoon ground ginger
1 (14 1/2 ounce) can vegetable broth
1 tablespoon soy sauce
3 tablespoons vegetable oil
1 pound skinless, boneless chicken, cut into strips
5 cups 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 tablespoons hot oil, stir-fry half of the chicken until browned. Remove; set aside. Repeat with remaining chicken.
In skillet, in remaining 1/2 tablespoon hot oil, stir-fry vegetables with garlic until tender-crisp.
Reduce heat to medium. Stir in reserved chicken and broth mixture. Cook until mixture boils and thickens, stirring constantly.
Serve over rice.