2 whole chicken breasts, skinned and boned
2 tbsp. butter
3 c. thinly sliced mixed vegetables of your choice
1/2 c. chicken broth
1 1/2 tsp. cornstarch
1 tbsp. soy sauce
1/4 tsp. garlic powder
1/2 tsp. finely minced fresh ginger
1 tsp. brown sugar

Dice or slice the chicken in small pieces. Melt the butter in a heavy skillet or wok. When the skillet is hot, add the chicken and vegetables. Stir-fry the chicken and vegetables until chicken is tender and vegetables are tender-crisp. Do not over cook.

Mix remaining ingredients in a small bowl. Stir the sauce into vegetables, stir constantly. When the mixture comes to a boil, simmer for 15 minutes.

Serve immediately.