3 tbsp. oil
1 lb. skinless, boneless chicken, cut in strips
4 c. fresh vegetables
1 clove garlic, minced
1 can chicken broth
2 tbsp. cornstarch
1 tbsp. soy sauce
1/2 tsp. ginger
Hot cooked noodles or rice

In electric skillet or wok over medium heat in 2 tablespoons oil, stir-fry chicken until completely browned. Remove from pan. In same pan in remaining oil, stir-fry vegetables and garlic until tender. In a bowl, combine broth, cornstarch, soy sauce and ginger until smooth. Add to vegetables with cooked chicken. Cook until mixture boils and thickens, stirring constantly. Serve over rice or noodles.