2 c. cooked white rice
1 tbsp. vegetable oil
1 - 1 1/2 lbs. boneless chicken (cut into strips)
1 tbsp. minced garlic
1 (16 oz.) bag oriental vegetables
1 1/2 tbsp. cornstarch
1 1/2 tsp. ground ginger
3 tbsp. soy sauce
1 c. chicken broth

In large pan, heat oil. Add chicken and garlic and cook on high, stirring often until chicken is lightly browned. Add frozen vegetables, stirring often until thawed.

Meanwhile mix cornstarch, ginger, soy sauce and broth in a bowl until well blended. Pour in with chicken, stir until sauce boils and thickens. Reduce heat, cover and simmer 2 minutes. Serve over rice.