2 tbsp. oil
1 lb. boneless chicken, cut in strips
1 tbsp. oil
4 c. cut-up vegetables (broccoli, green onions, celery, carrots; parboiled)
1 clove minced garlic
1 c. Swanson's chicken broth
1 tbsp. cornstarch
1/4 tsp. ginger
1 tbsp. soy sauce

Stir fry chicken over high heat in 2 tablespoons oil until opaque. Set aside. Place 1 tablespoon oil in skillet; add vegetables and stir fry until tender crisp. combine remaining ingredients. Add to skillet with reserved chicken. Cook until thick, stirring often. Serve over rice. 4 servings.