5cupsroughly chopped vegetablesbroccoli, bell peppers, zucchini, mushrooms, carrots, celery, onions
Green oniondiced, for garnish
In a small bowl, whisk the cornstarch, chicken broth and soy sauce until smooth and the cornstarch is completely dissolved.
Add oil to a 12 inch skillet and heat over medium-high heat. Add the chicken and stir-fry until browned (chicken does not need to be completely cooked through at this point). Transfer the chicken to a plate.
Add the vegetables, ginger and garlic to the skillet. Stir-fry until the vegetables are tender, but still crisp to the bite. Stir in the sauce. Bring the mixture to a boil and allow to thicken. Add the chicken and cook until the chicken is cooked through.
Serve over rice or noodles, or enjoy on it's own.
Chicken and Vegetable Stir Fry https://www.yellowblissroad.com/chicken-and-vegetable-stir-fry/