5cupsroughly chopped vegetablesbroccoli, bell peppers, zucchini, mushrooms, carrots, celery, onions
1/4tspground ginger
1tablespoonminced garlic
Green oniondiced, for garnish
Instructions
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.