2 tbsp. cornstarch
1/4 tsp. ground ginger
1 can chicken broth
1 tbsp. soy sauce
3 tbsp. vegetable oil
1 lb. boneless chicken, canned or fresh
5 c. vegetables (broccoli, mushrooms, carrots, celery, green onions)
1 clove garlic, minced

Stir together cornstarch, ginger, broth and soy until smooth; set aside. In skillet, in 2 tablespoons hot oil, stir fry half of the chicken (if fresh). Just add chicken if canned. Set aside. In skillet in remaining oil, stir-fry vegetables with garlic until tender crisp. Reduce heat and mix all ingredients. Cook until mixture thickens, stirring constantly. Serve over rice. 4 servings. Use broth to prepare rice for great taste.