2 tsp. safflower or corn oil
1 1/2 lbs. chicken, cut into 1 inch cubes
1/4 c. thinly sliced green onions
1 clove garlic, minced
1 1/2 c. skimmed chicken broth
10 oz. pkg. frozen cut green beans, defrosted
10 oz. pkg. frozen cut broccoli, defrosted
4 oz. can sliced mushrooms, drained
1/2 tsp. ground ginger
1 tbsp. cornstarch or arrow root
1/4 c. soy sauce

Heat oil over high heat in large non-stick skillet. Add chicken, onions, and garlic to skillet. Stir fry 2 minutes. Reduce heat; stir in broth, green beans, broccoli, mushrooms, and ginger. Simmer, covered, 6 to 8 minutes until vegetables are crisp-tender. Mix together cornstarch and soy sauce. Stir into skillet. Cook and stir until sauce simmers and clears. Serve on bed of rice or noodles.