1 c. thinly sliced boneless, skinless chicken breast
2 tsp. cornstarch
1 tsp. soy sauce (low salt)
1 1/2 tbsp. vegetable oil
2 1/2 c. chopped vegetables (use your favorite vegetables, peppers, broccoli, cauliflower, carrots, mushrooms, celery)
1 tsp. each minced garlic & fresh ginger root

In a small bowl combine chicken, cornstarch and soy sauce. Mix well. In large non stick skillet heat 1 tablespoon oil. Stir fry chicken until it loses color and starts to brown. Remove and set aside. Heat remaining oil in pan. Add vegetables, garlic and ginger root and stir fry 1 to 2 minutes.

Add 1 cup of chicken broth. Then add cooked chicken and heat through. Serve over hot rice or noodles.

If desired you may try the oriental sauces sold in the market; teriyaki, mandarin orange, original sweet and sour, tangy plum, and if you elect to add another sauce, just add 1 cup of the sauce instead of broth.