1 to 1 1/2 lb. chicken tenders, frozen
2 tbsp. vegetable oil
1 tbsp. minced garlic
1 (15 oz.) can chicken broth
1 bag frozen stir-fry vegetable mix
3 tbsp. soy sauce
3 tbsp. sugar
1 tbsp. cornstarch (optional)

In a deep skillet or wok, add oil and minced garlic, heat thoroughly. Add frozen chicken tenders and cover on low heat, cook til chicken pieces are white and no longer pink inside. Take a good sturdy spoon and cut tenders into bite size pieces.

Now stir in your chicken broth. Next add your soy sauce and then the sugar. Stir gently. Taste to see if sweet enough. Not too much. Thicken sauce with cornstarch by stirring vigorously, if desired. Now add the frozen stir fry vegetables. Cook on low heat til vegetables are tender. Serve over prepared rice or noodles.

Submitted by: Christine Blevins