1 lb. chicken breasts, cut into strips
2 tbsp. oil
4 c. vegetables (broccoli, pepper strips, sliced water chestnuts)
1 1/2 c. chicken broth
3 tbsp. soy sauce
2 tbsp. cornstarch
2 tsp. brown sugar
1 tsp. garlic powder
3/4 tsp. ground ginger
Cooked rice for 4

Stir fry chicken in hot oil in large skillet until browned. Add vegetables and stir fry until crisp tender. Mix broth, soy sauce, cornstarch, sugar, garlic powder and ginger. Add to skillet. Bring to boil and boil 1 minute. Serve over rice. Serves 4.